Easy Make Crustless & Lactose Free Pumpkin Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 97.2
  • Total Fat: 1.9 g
  • Cholesterol: 69.4 mg
  • Sodium: 40.3 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.4 g

View full nutritional breakdown of Easy Make Crustless & Lactose Free Pumpkin Pie calories by ingredient
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A quick an easy assembly for a crustless (gluten-free) and lactose free organic pumpkin pie. A quick an easy assembly for a crustless (gluten-free) and lactose free organic pumpkin pie.
Number of Servings: 8


    Farmers Market, Organic Pumpkin Pis Mix 15 oz can,
    about 2.5 cups
    .3/4 cup (6 oz.) Almond Milk Vanilla by Silk
    3 eggs, recipe on can called for 2 eggs, since the milk is not as thick as evaporated milk per recipe on can i used another egg. Also I could use the extra protein in my diet.


You can always pie a ready made pie crust or make your own if you prefer a crust.


Combine pumpkin pie mix, Almond Milk-Vanilla and 3 eggs in large mixing bowl. Beat on medium/high speed until well blended. i also added a bit extra cinnamon as I love cinnamon. The canned pumpkin pie mix already has spices and evaporated cane sugar in it.
Then pour this into a glass 9" pie dish and bake in preheated oven at 425 degrees for 15 minutes. then reduce temperature to 350 degrees for an additional 35 - 40 minutes. Pie/custard is done when knife inserted in middle comes out clean.

Serving Size: Makes 8 .5 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user AYLEA56.

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