EASY SUGAR FREE PUMPKIN PIE
Provided by Brenda Bennett | Sugar-Free Mom
Categories Dessert
Total Time 65 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 12
Number Of Ingredients 8
Steps:
- Prepare your pie crust and let cool while you make the filling.
- Preheat oven to 350 degrees F.
- Mix all ingredients together in a large bowl and stir until well combined.
- Pour filling into pie crust. Place pie onto a baking sheet for easy removal from oven.
- Cover crust edges before baking or they will burn.
- Bake 40-50 minutes or until set.
- Cool 30 minutes then refrigerate.
- Add some sugar-free whipped cream and enjoy!
Nutrition Facts : ServingSize 1 slice, Calories 196 kcal, CarbohydrateContent 8 g, ProteinContent 4 g, FatContent 14 g, SaturatedFatContent 7 g, CholesterolContent 101 mg, SodiumContent 168 mg, FiberContent 4 g, SugarContent 1 g
GLUTEN-FREE PUMPKIN PIE - EASY GLUTEN-FREE RECIPES AND ...
Smooth pumpkin filling, the aroma of spices, and a flaky crust make this scrumptious homemade gluten-free pumpkin pie a holiday favorite.
Provided by Chrystal
Total Time 1 hours 25 minutes
Prep Time 20 minutes
Cook Time 1 hours 5 minutes
Yield 1
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350°F. Place a baking sheet on the rack in the center of oven. 2. For the pie crust: In a medium mixing bowl, combine flour, salt, and xanthan gum. To measure the flour, spoon the flour into your measuring cup. Do not scoop the flour and starches with your measuring cup. 3. With a pastry cutter, cut butter into flour mixture until the butter is small, no larger than the size of a pea. 4. Add milk and combine. Use your hands to work the milk into the dough. Add additional milk if needed. 5. Knead dough until it comes together. Form a ball with the dough. 6. Place the dough ball onto a large piece of parchment paper and shape into a disc. Cover with a second piece of parchment and roll out into a 10-inch circle. 7. Peel the top piece of parchment paper off, and invert into a greased pie pan. Flute the edges. Use your fingers to repair any tears in the crust, if needed. 8. For the pumpkin pie filling: In a large mixing bowl, blend all pumpkin pie filling ingredients together with an electric mixer until no lumps remain. 9. Pour filling into crust and lightly tap on the counter to remove any air bubbles. 10. Cover the top of the pie with aluminum foil, to prevent the top from browning too soon. 11. Place pie on the baking sheet and bake for 55-65 minutes until the center is firm, removing the foil after 30 minutes to allow the top to brown. 12. Remove the pie from the oven and cool completely before cutting.
Nutrition Facts : Calories 257 calories, CarbohydrateContent 34 grams carbohydrates, CholesterolContent 70 milligrams cholesterol, FatContent 12 grams fat, FiberContent 2 grams fiber, ProteinContent 3 grams protein, SaturatedFatContent 7 grams saturated fat, ServingSize 1 slice, SodiumContent 285 grams sodium, SugarContent 18 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 4 grams unsaturated fat
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