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Gluten-Free Pumpkin Pie

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PREP TIME
10 min
COOKING TIME
30 min
TOTAL TIME
40 min
SERVINGS
8 servings
Dessert
Gluten-Free Pumpkin Pie
Ingredients
  • cooking spray
  • 1 (15 ounce) can pumpkin puree
  • 1 1/4 cups skim milk
  • 3/4 cup granular sucralose sweetener (such as Splenda®)
  • 1/2 cup egg substitute
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) by turning the dial or pressing the temperature button. Next, take a 9-inch pie dish and lightly spray it with cooking spray to prevent the filling from sticking.
2
Then, in a large mixing bowl, combine pumpkin puree, milk, sweetener, egg substitute, vanilla extract, cinnamon, ginger, and nutmeg. Use an electric mixer or whisk to blend the ingredients until they form a smooth consistency.
3
Pour the pumpkin mixture into the prepared pie dish, making sure to fill it evenly. Place the pie in the preheated oven and bake for approximately 30 minutes, or until the center is set.
4
Once the pie is done baking, remove it from the oven and allow it to cool completely on a wire rack or plate. This will ensure that the filling is firm and easy to serve.