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Gluten-Free Impossibly Easy Pumpkin Pie

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Betty Crocker Kitchens
Updated Jan 16, 2014
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Enjoy this impossibly easy pumpkin pie using Bisquick® gluten free mix for the holidays.

Gluten-Free Impossibly Easy Pumpkin Pie

  • Prep Time 10 min
  • Total 4 hr 20 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 1 1/4 cups canned pumpkin (not pumpkin pie mix)
  • 1/2 cup Bisquick™ gluten free mix
  • 1/2 cup sugar
  • 3/4 cup evaporated milk
  • 1 tablespoon butter, softened
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla
  • 2 eggs
  • Whipped topping, if desired

Instructions

  • Step 
    1
    Heat oven to 350° F. Spray 9-inch glass pie plate with cooking spray.
  • Step 
    2
    Lightly spoon Bisquick 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.
  • Step 
    3
    Bake 35 to 38 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until well chilled. Serve with whipped topping. Store covered in refrigerator.

Nutrition

200 Calories
5g Total Fat
5g Protein
33g Total Carbohydrate
22g Sugars

Nutrition Facts

Serving Size: 1/6
Calories
200
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
190mg
8%
Potassium
240mg
7%
Total Carbohydrate
33g
11%
Dietary Fiber
2g
7%
Sugars
22g
Protein
5g
% Daily Value*:
Vitamin A
160%
160%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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