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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. Optional: add 3/4 cup chopped pecans in mixture before pouring into pan. Garnish with whipped cream.
Notes: I found this recipe online to make for my friends Virginia Kennedy and Candace Nicolds. It is very similar to the Bisquick Impossible Pie recipes, because it forms a little crust on its own. I used Namaste Foods Gluten-Free Perfect Flour Blend (brown rice flour, tapioca flour, arrowroot flour, sorghum flour, and xanthan gum). I used regular vanilla and it did not cause a problem. You can substitute 2-1/2 teaspoons pumpkin pie spice for the cinnamon, ginger and cloves.
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AnnaKendrick 1 month agoGooooooood
kelik 1 month agoPhotograph was very misleading of the actual finished product. Taste was as good ad a traditional pumpkin pie.
Moyo64 2 years agoThis was absolutely delicious! If I hadn't told everyone that it was gluten free, they would never have known!
mamahahn 4 years ago[I posted this recipe.]