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Gluten-Free Impossibly Easy Pumpkin Pie

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Gluten-Free Impossibly Easy Pumpkin Pie
  • Prep 10 min
  • Total 4 hr 20 min
  • Servings 6
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Enjoy this impossibly easy pumpkin pie using Bisquick® gluten free mix for the holidays.
Updated Jan 16, 2014

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

Steps

  • 1
    Heat oven to 350° F. Spray 9-inch glass pie plate with cooking spray.
  • 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.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a festive occasion, top with whipped topping and sprinkle with ground cinnamon or top with a cinnamon stick.
  • tip 2
    To lower the fat substitute fat free evaporated milk for evaporated milk.
  • tip 3
    Always read labels to make sure each recipe ingredient is gluten free. Product and ingredient sources can change.

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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