Wheat Gluten Free Impossible Pumpkin Pie Recipes

GLUTEN-FREE IMPOSSIBLY EASY PUMPKIN PIE

Steps:

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

IMPOSSIBLE PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch pie pan, and set aside.
• Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
• In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.

GLUTEN FREE CRUSTLESS PUMPKIN PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Beat eggs, brown sugar, cinnamon, salt, nutmeg, cloves, and ginger in a bowl until blended. Stir in milk and pumpkin until mixture is smooth; transfer to a 9-inch glass pie dish. Sprinkle with pecans.
• Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until set, 30 to 40 minutes more. Cool for at least 1 hour before slicing and serving.

PUMPKIN PIE (WHEAT-FREE, EGG-FREE, AND DAIRY-FREE)

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Stir together all purpose gluten-free flour and 1 teaspoon salt. In a separate bowl, whisk together the vegetable oil and soy creamer until creamy. Pour oil mixture into flour mixture, stir with fork until blended. Pat the crust into the bottom and sides of a 9-inch pie pan. Bake for 15 minutes in preheated oven. Remove and set aside.
• Decrease oven to 350 degrees F (175 degrees C). Place pumpkin, soy creamer, brown sugar, cornstarch, corn syrup, cinnamon, ginger, nutmeg, salt, and cloves in a blender. Blend until combined. Pour into prebaked pie crust. Place foil around the edges of the pie crust and bake for 60 minutes or until a knife inserted 1 inch from crust comes out clean. Cool pie on counter for 2 hours then refrigerate overnight before serving.

WHEAT-GLUTEN FREE IMPOSSIBLE PUMPKIN PIE

Steps:

• 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. 10 inch pie takes about 45 min., if using a 9 inch it is about 1 hour. Optional: add 3/4 cup chopped pecans in mixture before pouring into pie pan. Remove from oven and cool completely. Garnish with whipped cream. Or omit pecans inside the pie, and add whipping cream with pecan halves around edges of pie.
• This recipe can be made in individual custard cups. Makes 8 Just as an added note...I used Pamela's Products, Wheat-Gluten Free Pancake and Baking Mix...found at Kroger's Supermarket here in Michigan. If you can't find it in a store near you go online www.pamelasproducts.com