Pumpkin Pecan Pie
By forum Dessert, Gluten Free, Holiday, Thanksgiving
October 25, 2017
A delicious program friendly pumpkin pie.
- Prep: 10 mins
- Cook: 40 mins
- Yields: 8 slices
Directions
Preheat oven to 350 F.
Lightly coat a 9" pie pan with cooking spray or oil.
Combine all ingredients except chopped pecans and topping and stir until well blended.
Add chopped pecans and mix well.
Pour into prepared pie pan.
Bake 35- 40 minutes or until knife inserted in center comes out clean.
Cool pie completely before slicing. Serve with topping.
To prepare topping, beat heavy cream on high speed with an electric mixer until very thick and just beginning to peak. Add vanilla and pie spice and continue to beat until cream is stiff and holds a peak.
Ingredients
Pie Filling
1 cup pumpkin, canned (not pumpkin pie filling)
1 cup milk, evaporated, unsweetened
½ cup Kathleen's Baking Mix
⅓ cup apple juice concentrate
½ tsp maple flavoring
1 tbsp butter, softened
1 ½ tsp pumpkin pie spice
1 tsp vanilla flavoring
3 eggs beaten lightly
¾ cup pecans, chopped
Topping
2 cups heavy cream
1 ½ tsp vanilla flavoring
½ tsp pumpkin pie spice
Kathleen's Baking Mix
¾ cup oat flour
¾ cup rice flour
½ tsp salt
2 tsp baking powder, aluminum free
½ tsp baking soda
Nutrition Facts
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