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Gluten Free Dairy Free Impossible Pumpkin Pie

adapted by Angela Litzinger from www.csaceliacs.org

Ingredients
  

  • 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

Instructions
 

  • 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.