Dessert

casein-free pumpkin pie filling is for Dessert.

casein-free pumpkin pie filling takes 15 minutes to prepare.

casein-free pumpkin pie filling takes 65 minutes to cook.

casein-free pumpkin pie filling makes 8 servings.

The ingredients for casein-free pumpkin pie filling are:

Place 1 can or 1 3/4 cups plain pumpkin in blender. Mix sucanat (or one cup sugar plus 2 Tbsp dark molasses, adding molasses to the wet ingredients), 1 Tbsp cornstarch, and 1 Tbsp pumpkin pie spice (or substitute 1/2 tsp each of cinnamon, nutmeg, and ginger). Sift dry ingredients well. Add to blender and blend very well.
Add eggs, molasses if used, and almond milk. Blend very well.

Here is how you make casein-free pumpkin pie filling:

Pre-heat oven to 450 degrees Fahrenheit. Pour filling into 9 inch pie shell, or a casserole dish sprayed with cooking spray. Place inside a larger pan and fill that with water halfway up the sides of the pie plate or casserole. Cook 15 minutes. Turn heat down to 350 and bake 50 minutes more, or until a knife inserted _near_ the center comes out clean. The filling continues to cook after you take it out of the oven; so if it's cooked in the center when it comes out, it will be lumpy and watery when cool enough to eat!Makes 8 servings.Number of Servings: 8Recipe submitted by SparkPeople user UNAWICCA.

The nutritional information for casein-free pumpkin pie filling is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 124.4

• Total Fat: 1.7 g
• Cholesterol: 42.5 mg
• Sodium: 192.9 mg
• Total Carbs: 24.1 g
• Dietary Fiber: 3.4 g
• Protein: 0.8 g

The dietary needs meet for casein-free pumpkin pie filling is Lactose Free