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Impossible Pumpkin Pie (Wheat-Free)

Contributed by: Phyllis Potts

  • 1/4 tsp ground Cloves
  • 13 oz Evaporated Milk or (Non-Dairy Creamer)
  • 2 tsp Vanilla
  • 2 Eggs
  • 2 cups Pureed Pumpkin (16 oz)
  • 1/2 cup GF Biscuit Mix
  • 3/4 cup Sugar
  • 3/4 tsp Ginger Root (Powdered)
  • 1-1/2 tsp ground Nutmeg
  • 2 Tb Melted Butter

Directions

Preheat oven to 350°F. Lightly grease a pie pan, set aside.

In a blender, combine all ingredients in order given. Beat for 1 minute on high (or 2 minutes if doing by hand). Pour batter into pie pan. Bake until knife inserted in center comes out clean, about 50-60 minutes.


Makes one 9-inch pie crust (8 slices).
Impossible Pumpkin Pie (Wheat-Free)

Rating

*****

Products Used in this Recipe

GF Biscuit Mix
 Gluten Free
GF Biscuit Mix
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*****

1 Review

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*****
Darrlaa November 19, 2012
I have made this recipe a few times now. Everyone loves it and no one is aware that there is no traditional crust.

Nutritional Information

Serving Size: 1 slice Amount Per
Serving 		% Daily
Value
Calories 210  
Calories from Fat 45  
Total Fat 5g 8%
Saturated Fat 3g 15%
Trans Fat g %
Cholesterol 60mg 20%
Sodium 160mg 7%
Potassium g %
Total Carbohydrate 36g 12%
Dietary Fiber 2g 8%
Sugars 27g 0%
Protein 7g 14%
Phosphorus g %
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.