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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|Serving Size: 1 Serving (264g)|
|Recipe Makes: 8|
|Calories from Fat: 199 (49%)|
|Amt Per Serving||% DV|
|Total Fat 22.1g||30 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 543.6mg||167 %|
|Sodium 432.2mg||15 %|
|Potassium 448.4mg||12 %|
|Total Carbohydrate 34.7g||10 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 32.8g|
|Protein 19.9g||28 %|
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Calories per serving: 410
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