Are you looking for a Gluten-Free Milk-Free Pumpkin Pie Recipe? I came up with one adapted from a GF Bisquick Recipe. Even Allen liked it. Enjoy!
Beth’s Gluten and
Milk Free Impossible Pumpkin Pie
(Adapted from GF
Bisquick Recipe)
Ingredients
1 ¼ cups canned pumpkin (not pumpkin pie mix)
½ cup Bisquick Gluten Free mix
½ cup sugar
¾ cup SO Delicious Dairy Free French Vanilla Coconut milk
creamer
1 TBS butter (or margarine if going totally milk free),
softened
1 ½ tsps. pumpkin pie spice
1 tsp. vanilla extract
2 eggs
Whipping crème, if desired (non-dairy if going milk free)
Directions
1.
Heat oven to 350 F. Spray 9-in. glass pie plate
with cooking spray.
2.
Lightly spoon GF Bisquick mix 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.
3.
Bake 35 to 40 min. or until knife inserted in center
comes out clean. Cool 30 min. Refrigerate about 3 hours or until well chilled. Serve
with whipped topping, if desired. Store covered in refrigerator.
