GLUTEN-FREE IMPOSSIBLY EASY PUMPKIN PIE
Enjoy this impossibly easy pumpkin pie using Bisquick® gluten free mix for the holidays.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350° F. Spray 9-inch glass pie plate with cooking spray.
- Lightly spoon Bisquick into measuring cup, level off with knife. In large bowl, stir all ingredients except whipped topping with wire whisk until blended. Pour into pie plate.
- Bake 35 to 38 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until well chilled. Serve with whipped topping. Store covered in refrigerator.
Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1/6, Sodium 190 mg, Sugar 22 g, TransFat 0 g
IMPOSSIBLE PUMPKIN PIE
This is my mom's recipe that makes its own crust. It's very easy and extremely good!
Provided by Betsy
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch pie pan, and set aside.
- Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
- In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 244.5 calories, Carbohydrate 34.7 g, Cholesterol 71.7 mg, Fat 9.5 g, Fiber 2 g, Protein 6.3 g, SaturatedFat 5.4 g, Sodium 309.2 mg, Sugar 25.6 g
WHEAT-GLUTEN FREE IMPOSSIBLE PUMPKIN PIE
These days so many are diagnosed with Celiac Disease. My sister was diagnosed with it several years ago. I decided to try to come up with wheat-gluten free desserts to have at our family functions. This one is delicious..you can't even tell it is made without flour. It is pumpkin pie that is pure heaven. I served this at a Luncheon Tea Party, no one knew it was Wheat-Gluten free, and everyone wanted the recipe. *If you are a crust lover, this is not for you.
Provided by Carole F @BakersQueen
Categories Pies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Beat all ingredients until smooth, one minute in the blender. pour into a lightly greased 9 or 10 inch pie pan. Bake until knife inserted in center comes out clean, checking at 45 minutes. 10 inch pie takes about 45 min., if using a 9 inch it is about 1 hour. Optional: add 3/4 cup chopped pecans in mixture before pouring into pie pan. Remove from oven and cool completely. Garnish with whipped cream. Or omit pecans inside the pie, and add whipping cream with pecan halves around edges of pie.
- This recipe can be made in individual custard cups. Makes 8 Just as an added note...I used Pamela's Products, Wheat-Gluten Free Pancake and Baking Mix...found at Kroger's Supermarket here in Michigan. If you can't find it in a store near you go online www.pamelasproducts.com
GLUTEN FREE CRUSTLESS PUMPKIN PIE
Gluten-free crustless pumpkin pie. Delicious and easy to make.
Provided by Anita Schoeb
Categories Fruits and Vegetables Vegetables Squash
Time 1h55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Beat eggs, brown sugar, cinnamon, salt, nutmeg, cloves, and ginger in a bowl until blended. Stir in milk and pumpkin until mixture is smooth; transfer to a 9-inch glass pie dish. Sprinkle with pecans.
- Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until set, 30 to 40 minutes more. Cool for at least 1 hour before slicing and serving.
Nutrition Facts : Calories 164.4 calories, Carbohydrate 22.7 g, Cholesterol 57.9 mg, Fat 6.7 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 2.5 g, Sodium 337 mg, Sugar 19.3 g
GLUTEN-FREE IMPOSSIBLE PUMPKIN PIE
Impossible pumpkin pie gets it's name from the fact that it's impossible to mess up! Made with gluten-free ingredients including pumpkin puree, baking mix, eggs, and sweetened condensed milk, blended together in a blender or food processor, then baked and topped with a homemade cinnamon cool whip. This will become a family favorite!
Provided by Jodi Danen, RDN / Create Kids Club
Categories Dessert
Number Of Ingredients 11
Steps:
- Preheat oven and prep pan. Preheat the oven to 350°F. Spray pie pan with nonstick cooking spray.
- Blend pie ingredients together. In a blender or food processor, add all of the pumpkin pie ingredients. Blend until smooth (about 1 minute) scraping sides halfway through.
- ⭐️Fill pie pan then bake. Place the pie pan onto a baking sheet. Pour pie batter into the pie pan. Bake for 35-45 minutes or until the center is set. Let the pie cool.
- Make whipped topping. In a medium sized bowl add whipped topping, vanilla, and cinnamon. Use a spatula to fold the ingredients together until just blended. Do not overmix. Fold the top of the piping bag over then fill with whipped topping. Refrigerate until ready to use.
- Prep piping bag. Cut the bottom off the piping bag and place the open start tip into the bag. Fold the top of the piping bag over then fill with whipped topping. Refrigerate until ready to use.
- Decorate the pie. Gently squeeze the piping bag and move it in a small circle to get circular whipped topping peaks. Continue to do this around the pie. Refrigerate pie until ready to serve.
Nutrition Facts : Calories 272 kcal, Carbohydrate 41 g, Protein 7 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 73 mg, Sodium 183 mg, Fiber 2 g, Sugar 32 g, UnsaturatedFat 4 g, ServingSize 1 serving
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