Gluten Free Dairy Free Impossible Pumpkin Pie
Recipe type: gluten free, dairy free, gfcf, desserts, pie
Serves: makes one 8" or 9" pie
  • ¾ cup sugar
  • ½ cup gluten-free baking mix (such as Bob’s Red Mill GF Biscuit Mix)
  • 2 Tablespoons margarine or coconut oil
  • 1 13-ounce can coconut milk
  • 2 teaspoons gluten-free vanilla
  • 2 large eggs
  • 1 16-ounce can pumpkin
  • 2 ½ teaspoons pumpkin pie spice
  1. 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.
  2. Optional: add ¾ cup chopped toasted pecans in mixture before pouring into pan. Garnish with whipped coconut topping, if desired.
Recipe by Angela's Kitchen at