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Gluten Free Bisquick Impossibly Easy Pumpkin Pie Recipe

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This recipe for Gluten Free Bisquick Impossibly Easy Pumpkin Pie, by , is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pat Calkins


1-1/2 c. canned pumpkin (NOT pumpkin pie mix)
1/2 c. Gluten Free Bisquick mix
1/2 c. sugar
3/4 c. evaporated milk
1 T. butter, softened
1-1/2 tsp. pumpkin pie spice
1 tsp. vanilla
2 extra-large eggs
Whipped topping, if desired

Preheat oven to 350. Spray a 9" 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 a wire whisk, until blended; pour into prepared pie plate.
Bake in 350 oven for 35-38 minutes or until knife inserted in center comes out clean.
Remove from oven and cool 30 minutes.
Refrigerate about 3 hours or until well chilled.
Serve with whipped topping.
Store covered in refrigerator.

Number Of Servings:
Number Of Servings:
1 pie




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