Dessert

Pumpkin Pie, Sugar Free, Dairy Free is for Dessert.

Pumpkin Pie, Sugar Free, Dairy Free takes 20 minutes to prepare.

Pumpkin Pie, Sugar Free, Dairy Free takes 50 minutes to cook.

Pumpkin Pie, Sugar Free, Dairy Free makes 8 servings.

The ingredients for Pumpkin Pie, Sugar Free, Dairy Free are:

Splenda, 3/4 cup
Salt, 1/2 teaspoon
Pumpkin Pie Spice, 3 teaspoons
Eggs, 2 large
Pumpkin, canned, 15 oz can
Rice Milk, 1 1/2 cups, unflavored
Pie crust, 9-inch, unbaked

Here is how you make Pumpkin Pie, Sugar Free, Dairy Free:

Combine Splenda, Salt, and Pumpkin Pie Spice. Beat Eggs lightly. Add eggs to Splenda mixture, and stir, just to combine. Stir Pumpkin into Spenda mixture and gradually add Rice Milk. Pour into the unbaked Pie Crust. Bake 15 minutes at 425 degrees. Reduce heat to 350 degrees and bake for an additional 40 - 50 minutes or until knife inserted near the center of the pie comes out clean. Cool.This is an awkward pie to get into the oven because the filling comes to the top of the crust. Use a cookie sheet or pizza pan for stability under the pie if you are using a disposable pie pan or a pie pan with a very narrow lip.Makes 8 servings.Number of Servings: 8Recipe submitted by SparkPeople user KOKOPELLI_FAN.

The nutritional information for Pumpkin Pie, Sugar Free, Dairy Free is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 168.6

• Total Fat: 7.9 g
• Cholesterol: 58.1 mg
• Sodium: 176.7 mg
• Total Carbs: 23.1 g
• Dietary Fiber: 2.2 g
• Protein: 3.5 g

The dietary needs meet for Pumpkin Pie, Sugar Free, Dairy Free is Sugar Free