Pumpkin Pie with Pecans
Nutrition per Serving
239
Calories
5.42g
Protein
39.28g
Carbs
8.36g
Fat
Gluten free pumpkin pie filling with a tasty pumpkin seed and pecan topping.
Ingredients
2 large eggs
1 tbsp butter
1/2 cup nonfat milk
2 tbsps cinnamon
2 tbsps nutmeg
1 tbsp lemon zest (1 lemon)
3 tsps ginger, grated
50 oz pumpkin (3 -4 cups)
1/2 cup coconut milk
1/2 oz pecans
0.12 cup pumpkin seeds
1/2 cup molasses
1/2 cup rice flour
Instructions
1. Mix all ingredients together except the nuts and butter.
2. Put in a 9" pie pan that is greased or sprayed with non-stick spray.
3. Mix the nuts with the butter and sugar. Sprinkle on the top of the pie.
4. Bake at 375 °F (190 °C) for 40 minutes or until the top has cracked and the edges pull away from the pie pan.
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