Gluten Free Pumpkin Pie
Ingredients
The filling
-
2
cups
cooked pumpkin
-
1
cup
coconut milk
-
⅓
cup
coconut sugar
-
⅛ to ¼
tsp
vanilla liquid stevia
-
1
tsp
vanilla
-
2
tsp
pumpkin pie spice
-
3
tbsp
gelatin
-
¼
cup
boiling water
-
½
tsp
sea salt
The crust
-
1
recipe
Spunky Gluten-free Pie Crust or NO-BAKE crust
Instructions
- Prepare the pie crust according to your chosen recipe.
- In a blender or food processor, combine the cooked pumpkin, coconut milk, coconut sugar, vanilla liquid stevia, vanilla, pumpkin pie spice, gelatin dissolved in boiling water, and sea salt.
- Puree the mixture until smooth.
- Pour the filling into the prepared crust.
- Refrigerate the pie overnight to set.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
3g
Sodium
150mg
Cholesterol
0mg
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