Thanksgiving

Dairy and Gluten Free Impossible Pumpkin Pie is for Dessert.

Dairy and Gluten Free Impossible Pumpkin Pie takes 15 minutes to prepare.

Dairy and Gluten Free Impossible Pumpkin Pie takes 60 minutes to cook.

Dairy and Gluten Free Impossible Pumpkin Pie makes 6 servings.

The ingredients for Dairy and Gluten Free Impossible Pumpkin Pie are:

2 large Egg, fresh, whole, raw
1 tsp Cinnamon, ground
0.13 tsp Cloves, ground
0.50 tsp Ginger, ground
0.50 tsp Salt
32 gram(s) Pillsbury BEST Multi Purpose Gluten Free Flour Blend((26g 3tbsp )(1c= approx 139g)
1.88 cup Libby's 100% pure canned pumpkin
1 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
0.75 cup Granulated Sugar

Here is how you make Dairy and Gluten Free Impossible Pumpkin Pie:

Preheat oven to 425 degrees F. Grease pie plate, set aside.In large bowl, beat eggs; mix in remaining ingredients.Place pie plate on oven rack; pour in filling. (This prevents spillage)Sprinkle with cinnamon. Bake 15 minutes.Reduce oven temperature to 350 degrees F. Bake until knife or toothpick comes out clean, about 45 minutes longer. Serving Size:?makes 6 servings

The nutritional information for Dairy and Gluten Free Impossible Pumpkin Pie is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 235.1

• Total Fat: 9.0 g
• Cholesterol: 62.0 mg
• Sodium: 232.0 mg
• Total Carbs: 37.0 g
• Dietary Fiber: 3.6 g
• Protein: 4.3 g

The dietary needs meet for Dairy and Gluten Free Impossible Pumpkin Pie is Gluten Free