2 tbsp. melted butter
13 oz. evaporated milk (or non-dairy creamer)
2 tsp. vanilla
2 cup pumpkin puree (16 oz.)
1/2 cup gluten-free biscuit and baking mix
3/4 cup sugar
2 1/2 tsp. pumpkin pie spice
1. Preheat oven to 350 degrees. Lightly grease a pie pan and set aside.
2. 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 the center comes out clean, about 50-60 minutes.
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