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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pumpkin Pie (Low-sugar, Gluten & Lactose free) Recipe

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This recipe for Pumpkin Pie (Low-sugar, Gluten & Lactose free) is from Withey Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ea. 9 "Sprouts" gluten-free pie crusts
2 15 oz. cans, Libby's Pumpkin
3/4 c. sugar
3/4 c. Splenda
1 tsp. salt
3 tsp. cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
1 tsp. allspice
1/2 tsp. nutmeg
1-1/4 c. almond or soy milk
4 large eggs.
Directions:
Directions:
1) Mix sugar, Splenda, salt and spices in a small bowl.
2) Beat eggs in a large bowl, then add sugar mixture and pumpkin to bowl. Add milk and mix well.
3) Pour into pie crusts and place in 425ºF. oven for 15 minutes.
4) Reduce oven temperature to 350º and bake pies for 40-50 minutes, until a toothpick inserted in the center comes out clean.
5) Cool on a wire rack for 1 hour.
6) Refrigerate any left-over pie.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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