Thanksgiving

Allergen-Free Pumpkin Pie is for Dessert.

Allergen-Free Pumpkin Pie takes 10 minutes to prepare.

Allergen-Free Pumpkin Pie takes 45 minutes to cook.

Allergen-Free Pumpkin Pie makes 8 servings.

The ingredients for Allergen-Free Pumpkin Pie are:

1 pie crust of choice
1 15 oz can of pumpkin puree or 2 cups fresh baked pumpkin
3 eggs
1/3 - 1/2 cup honey or other natural sweetener, to taste
1 tsp dried ginger or 1 Tbsp freshly grated ginger
1 tsp cinnamon
1/4 tsp sea salt
1/4 tsp powdered cloves
1/4 tsp nutmeg
1 cup coconut milk (full fat)

Here is how you make Allergen-Free Pumpkin Pie:

1. Line a 9 inch pie pan with your choice of gluten-free crust. Crack the eggs into a large bowl and beat well. Add the rest of the ingredients until thoroughly combined. Pour batter into pie crust.2. To avoid the crust getting burned, cover edges of pie pan with strips of aluminum foil until they just over the edges of the pie crust.3. Bake at 325 for 45 minutes or until firm.Serving Size: Makes 8-12 servings.Number of Servings: 8Recipe submitted by SparkPeople user SWEETDRMS2NT.

The nutritional information for Allergen-Free Pumpkin Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 122.8

• Total Fat: 2.8 g
• Cholesterol: 69.4 mg
• Sodium: 106.3 mg
• Total Carbs: 23.2 g
• Dietary Fiber: 2.8 g
• Protein: 4.0 g

The dietary needs meet for Allergen-Free Pumpkin Pie is Lactose Free