Thanksgiving

Crustless Low-Carb Gluten Free Pumpkin Pie is for Dessert.

Crustless Low-Carb Gluten Free Pumpkin Pie takes 15 minutes to prepare.

Crustless Low-Carb Gluten Free Pumpkin Pie takes 45 minutes to cook.

Crustless Low-Carb Gluten Free Pumpkin Pie makes 16 servings.

The ingredients for Crustless Low-Carb Gluten Free Pumpkin Pie are:

0.50 cup Butter, salted
0.50 tsp Cinnamon, ground
0.25 tsp Ginger, ground
0.25 tsp Nutmeg, ground
1 tsp Vanilla Extract
2 cup, mashed Pumpkin, cooked, boiled, drained, without salt
3 serving Organic Valley - Organic Large Brown Eggs
2 tbsp beef gelatin powder
0.50 cup kirkland organic unsweetened vanilla almond non-dairy beverage
0.50 cup Organic Erythritol (Now Real Food)

Here is how you make Crustless Low-Carb Gluten Free Pumpkin Pie:

Sprinkle gelatin over almond non-dairy beverage and set aside. Cream together butter and erythritol in saucepan. Add gelatin/almond non-dairy beverage. Remove from heat. Add beaten eggs. Blend in vanilla, pumpkin and spices. Bake in pie pan (no shell), coated with butter, at 350 degrees for about 40 - 50 minutes or until pie is well browned and knife inserted about 1" from edge comes out clean. (Center will not be completely set.) Cool and serve.Serving Size:?makes 2 pies; cut into 8 pieces each

The nutritional information for Crustless Low-Carb Gluten Free Pumpkin Pie is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 74.9

• Total Fat: 6.6 g
• Cholesterol: 54.9 mg
• Sodium: 60.3 mg
• Total Carbs: 7.7 g
• Dietary Fiber: 0.4 g
• Protein: 2.6 g

The dietary needs meet for Crustless Low-Carb Gluten Free Pumpkin Pie is Gluten Free