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Gluten And Dairy Free Pumpkin Pie

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Ingredients
  Eggs 2
  Pumpkin 1 Can (10 oz)
  Stevia 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Pumpkin pie spice 1 Tablespoon
  Cacnned oconut milk 1 Cup (16 tbs) (Full Fat)
  Gluten-free flour 1⁄4 Cup (4 tbs)
Directions

For recipe directions, please refer to the video

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Pie
Occasion: 
Thanksgiving
Restriction: 
Vegetarian, Low Sugar
Ingredient: 
Pumpkin
Interest: 
Healthy
Channel: 
DiabeticLiving
Servings: 
4
The world’s largest pumpkin pie for Thanksgiving weighed over 350 pounds, was made with 80 pounds of pumpkin, 35 pounds of sugar and 144 eggs and took more than 6 hours to bake! This recipe of pumpkin pie is not meant to break records! It makes a new record. This is a recipe of a gluten-free, dairy free, crust free pumpkin pie! Now that is hard to beat! Have a wonderful and healthy Thanks giving!

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Nutrition Rank

Nutrition Facts

Serving size

Calories 213 Calories from Fat 144

% Daily Value*

Total Fat 16 g24.7%

Saturated Fat 11.8 g58.9%

Trans Fat 0 g

Cholesterol 105.7 mg35.2%

Sodium 291.5 mg12.1%

Total Carbohydrates 16 g5.2%

Dietary Fiber 1.3 g5.2%

Sugars 1.8 g

Protein 7 g13.8%

Vitamin A 107.3% Vitamin C 12.1%

Calcium 5.7% Iron 10.2%

*Based on a 2000 Calorie diet

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Gluten And Dairy Free Pumpkin Pie Recipe Video