Sugar-free Pumpkin Pie Cea-how
From celiac_ceahow_martine 14 years ago
- 60 minutes to make
- Serves 6
In CEA-HOW we count the lucious winter squashes as full-cup veggies, so pumpkin pie is a frequent treat.
Ingredients
- 16 oz baked/roasted/canned winter squash (pumpkin, Kabocha, butternut, acorn, whatever) shopping list
- 1 c full-fat buttermilk shopping list
- 2 eggs shopping list
- 1 c Splenda (or its equivalent in other non-sugar sweetener; I use 8 pkts pink sweetener) shopping list
- pinch of salt shopping list
- 1 t cinnamon shopping list
- 1/4 t allspice shopping list
- 1/4 t nutmeg shopping list
- 1/4 t cloves shopping list
- 1/8 t ginger shopping list
- 1 t s.f. vanilla shopping list
How to make it
- Preheat oven to 425 degrees F.
- Mix all ingredients together.
- Pour into a pie pan, sprayed with non-stick spray.
- Bake at 425 degrees F for 15 minutes.
- Reduce heat to 350 degrees F and bake for another 45 minutes or until knife inserted near center comes out clean.
- CEA-HOW Note: Each 1/6 pie serving = 1/4 protein svg + 1/3 veggie svg
The Rating
Reviewed by 2 people-
great tasty pumpkin pie high5
momo_55grandma
in Mountianview loved it
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