Allergen-Free Pumpkin Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 122.8
- Total Fat: 2.8 g
- Cholesterol: 69.4 mg
- Sodium: 106.3 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 2.8 g
- Protein: 4.0 g
View full nutritional breakdown of Allergen-Free Pumpkin Pie calories by ingredient
Introduction
From http://allergyfreemenuplanners.com/2009/11/20/allergen-free-pumpkin-pie-recipe-g
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ree-dairy-free/ From http://allergyfreemenuplanners.com/2009/11
/20/allergen-free-pumpkin-pie-recipe-g
luten-free-grain-free-nut-free-sugar-f
ree-dairy-free/
Number of Servings: 8
Ingredients
-
1 pie crust of choice
1 15 oz can of pumpkin puree or 2 cups fresh baked pumpkin
3 eggs
1/3 - 1/2 cup honey or other natural sweetener, to taste
1 tsp dried ginger or 1 Tbsp freshly grated ginger
1 tsp cinnamon
1/4 tsp sea salt
1/4 tsp powdered cloves
1/4 tsp nutmeg
1 cup coconut milk (full fat)
Tips
Nutrition data reflects 8 servings and 1/2 cup of honey. It does not include the calories from the pie crust.
Directions
1. Line a 9 inch pie pan with your choice of gluten-free crust. Crack the eggs into a large bowl and beat well. Add the rest of the ingredients until thoroughly combined. Pour batter into pie crust.
2. To avoid the crust getting burned, cover edges of pie pan with strips of aluminum foil until they just over the edges of the pie crust.
3. Bake at 325 for 45 minutes or until firm.
Serving Size: Makes 8-12 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SWEETDRMS2NT.
2. To avoid the crust getting burned, cover edges of pie pan with strips of aluminum foil until they just over the edges of the pie crust.
3. Bake at 325 for 45 minutes or until firm.
Serving Size: Makes 8-12 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SWEETDRMS2NT.