| Nutrition Facts | |
|---|---|
| Servings 20.0 | |
| Amount Per Serving | |
| Calories 102 | |
| % Daily Value * | |
| Total Fat 2 g | 3 % |
| Saturated Fat 1 g | 7 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 1 g | |
| Cholesterol 31 mg | 10 % |
| Sodium 36 mg | 1 % |
| Potassium 39 mg | 1 % |
| Total Carbohydrate 10 g | 4 % |
| Dietary Fiber 3 g | 13 % |
| Sugars 12 g | |
| Protein 3 g | 6 % |
| Vitamin A | 305 % |
| Vitamin C | 6 % |
| Calcium | 13 % |
| Iron | 9 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Refined Sugar-Free Pumpkin Slab Pie
Refined Sugar-Free Pumpkin-Slab Pie Recipe is quick and easy with heightened cinnamon flavor. From scratch perfect for feeding a group or for a potluck.
Servings 24 servings
Calories 102kcal
Ingredients
- 1/2 cup coconut sugar
- 4 tbsp maple syrup
- 2 tbsp ground cinnamon
- 1 tsp ginger
- 1/4 tsp clove
- 1/4 tsp allspice
- 1/2 tsp nutmeg
- 3 tbsp Bourbon (gluten-free) optional
- 1 29 oz can of organic pumpkin or homemade pumpkin
- 1 1/4 cup homemade coconut evaporated milk homemade see recipe on my blog
- 3 beaten eggs
Instructions
- Pre-heat oven to 350.
- First, combine the coconut sugar and maple syrup.
- Combine the sugar mixture, bourbon, pumpkin mash, evaporated milk and beaten eggs and blend until thoroughly combined.
- Pour the mixture over Gluten-Free Slab Pie Crust evenly smoothing out the filling.
- Add decorative cutouts from the leftover crust on top of the custard.
- Bake for 15 - 20 minutes.
- Cut into squares and serve with Cinnamon Whipped Cream.
Notes
Nutrition
Calories: 102kcal