Dairy & Gluten Free Impossible Pumpkin Pie

Dairy & Gluten Free Impossible Pumpkin Pie
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 235.1
  • Total Fat: 9.0 g
  • Cholesterol: 62.0 mg
  • Sodium: 232.0 mg
  • Total Carbs: 37.0 g
  • Dietary Fiber: 3.6 g
  • Protein: 4.3 g

View full nutritional breakdown of Dairy & Gluten Free Impossible Pumpkin Pie calories by ingredient
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Introduction

This crustless pie recipe is sure to please your family, while catering to gluten and/or dairy sensitive members.

Top with non-dairy whipped topping to make an extra special holiday treat.
This crustless pie recipe is sure to please your family, while catering to gluten and/or dairy sensitive members.

Top with non-dairy whipped topping to make an extra special holiday treat.

Number of Servings: 6

Ingredients

    2 large Egg, fresh, whole, raw
    1 tsp Cinnamon, ground
    0.13 tsp Cloves, ground
    0.50 tsp Ginger, ground
    0.50 tsp Salt
    32 gram(s) Pillsbury BEST Multi Purpose Gluten Free Flour Blend((26g 3tbsp )(1c= approx 139g)
    1.88 cup Libby's 100% pure canned pumpkin
    1 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
    0.75 cup Granulated Sugar

Directions

Preheat oven to 425 degrees F.

Grease pie plate, set aside.

In large bowl, beat eggs; mix in remaining ingredients.

Place pie plate on oven rack; pour in filling. (This prevents spillage)
Sprinkle with cinnamon. Bake 15 minutes.
Reduce oven temperature to 350 degrees F. Bake until knife or toothpick comes out clean, about 45 minutes longer.

Serving Size: makes 6 servings

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