Shell's Mini No Crust Pumpkin Pies

"I don't care for the crust on pies, but I love pumpkin pie. Also I am lactose intollerant, so I had to find a dairy free product to use. And the idea of having your own pie and eating it all, who could pass that up??"
 
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Ready In:
1hr 5mins
Ingredients:
10
Yields:
4 mini pies
Serves:
4
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ingredients

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directions

  • Preheat oven to 425 degrees.
  • In medium bowl mix together all the dry ingredients.
  • In large bowl combine egg beaters and pumpkin.
  • Next pour dry mix into large bowl with wet mixture.
  • Stir to combine.
  • Gradually add and stir in dairy free milk.
  • Pour into 4 ramekin cups that have been sprayed with nostick cooking spray.
  • Bake for 15 minutes.
  • Reduce temperature to 350 degrees and bake an additional 40-50 minutes or until toothpick inserted near the center comes out clean.
  • Cool on a wire rack for 1-2 hours.
  • Serve warm.
  • You can freeze these in the ramekins, just cover good with plastic wrap and foil.
  • Or store in refrigerator.

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RECIPE SUBMITTED BY

I am a corrections officer. I have a beautiful baby girl named Zoey Nicole. I live in a small Kansas town. I love to make and dream up new low fat recipes! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">
 
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