This is the pie my oldest girl has been making for our family since she was nine-years-old.  We love it!  It is a bit like a tender pumpkin bread near the edge, but is very custard-y in the middle.  Yum!  And, boy, is it easy.  Simply dump all the ingredients into a blender, pour the blended ingredients into a greased pie pan and bake.  Easy-peasy!  It is a Thanksgiving tradition for our family.  I hope you enjoy it as much as we do!

The Recipe: Gluten Free Dairy Free Impossible Pumpkin 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


  • 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 ¾ cup chopped toasted pecans in mixture before pouring into pan. Garnish with whipped coconut topping, if desired.