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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 help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Calkins

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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