Thanksgiving

Easy Make Crustless and Lactose Free Pumpkin Pie is for Dessert.

Easy Make Crustless and Lactose Free Pumpkin Pie takes 15 minutes to prepare.

Easy Make Crustless and Lactose Free Pumpkin Pie takes 55 minutes to cook.

Easy Make Crustless and Lactose Free Pumpkin Pie makes 8 servings.

The ingredients for Easy Make Crustless and Lactose Free Pumpkin Pie are:

Farmers Market, Organic Pumpkin Pis Mix 15 oz can,
about 2.5 cups
.3/4 cup (6 oz.) Almond Milk Vanilla by Silk
3 eggs, recipe on can called for 2 eggs, since the milk is not as thick as evaporated milk per recipe on can i used another egg. Also I could use the extra protein in my diet.

Here is how you make Easy Make Crustless and Lactose Free Pumpkin Pie:

Combine pumpkin pie mix, Almond Milk-Vanilla and 3 eggs in large mixing bowl. Beat on medium/high speed until well blended. i also added a bit extra cinnamon as I love cinnamon. The canned pumpkin pie mix already has spices and evaporated cane sugar in it.Then pour this into a glass 9" pie dish and bake in preheated oven at 425 degrees for 15 minutes. then reduce temperature to 350 degrees for an additional 35 - 40 minutes. Pie/custard is done when knife inserted in middle comes out clean.Serving Size: Makes 8 .5 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user AYLEA56.

The nutritional information for Easy Make Crustless and Lactose Free Pumpkin Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 97.2

• Total Fat: 1.9 g
• Cholesterol: 69.4 mg
• Sodium: 40.3 mg
• Total Carbs: 17.1 g
• Dietary Fiber: 1.3 g
• Protein: 2.4 g

The dietary needs meet for Easy Make Crustless and Lactose Free Pumpkin Pie is Lactose Free