Tuesday, November 22, 2016

Impossibly EASY Gluten Free Pumpkin Pie

I've never made a pumpkin pie, let alone a gluten-free one, but I thought I'd give this "Impossible Pumpkin Pie" recipe a shot with Thanksgiving approaching! I did a practice run this morning and it was super easy AND delicious! The kids loved it. The recipe does still call for eggs and dairy, but if you need a gluten-free alternative, I definitely recommend this recipe (it can also be made with regular Bisquick if you don't need it to be gluten-free, but want an easy pie recipe)!

2 tbsp. melted butter
13 oz. evaporated milk (or non-dairy creamer)
2 tsp. vanilla
2 eggs
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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    Can you also post a simple recipe for Boston Sushi Roll

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