Crustless Pumpkin Pie
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 62.5
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 179.8 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 3.3 g
- Protein: 3.1 g
View full nutritional breakdown of Crustless Pumpkin Pie calories by ingredient
Introduction
Gluten and Dairy Free Gluten and Dairy FreeNumber of Servings: 9
Ingredients
* 100% Libby pure pumpkin, 2 cup (remove)
* Almond Breeze Almond Milk, Unsweetened Vanilla, 12 oz
* Egg Beaters, original - 1/2 cup
* *Bob's Red Mill Gluten Free All Purpose Baking Flour, 0.5 cup
* xantham gum (omit if using regular flour)
* Vanilla Extract, 1 tsp
* Cornstarch, .0625 cup
* Baking Powder, 2 tsp
* Splenda .5 cups
* Ginger, ground, .25 tsp
* Nutmeg, ground, .5 tsp
* Cinnamon, ground, 1 tsp
* Cloves, ground, .25 tsp
* Vermont Sugar-Free Maple-Flavored Syrup, 0.25 cup
Directions
Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking spray. You can also use an 8X8 pan. It will rise during cooking, but does level out after cooling
Put the first five ingredients in the blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. Pour into a pie pan and bake for about 60 minutes . The top and edges should be brown. Sprinkle with cinnamon for extra tastiness.
Number of Servings: 9
Recipe submitted by SparkPeople user CYCLINGGAL.
Put the first five ingredients in the blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. Pour into a pie pan and bake for about 60 minutes . The top and edges should be brown. Sprinkle with cinnamon for extra tastiness.
Number of Servings: 9
Recipe submitted by SparkPeople user CYCLINGGAL.