Wheat Gluten Free Impossible Pumpkin Pie Recipes

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GLUTEN-FREE IMPOSSIBLY EASY PUMPKIN PIE



Gluten-Free Impossibly Easy Pumpkin Pie image

Enjoy this impossibly easy pumpkin pie using Bisquick® gluten free mix for the holidays.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 6

Number Of Ingredients 9

1 1/4 cups canned pumpkin (not pumpkin pie mix)
1/2 cup Bisquick™ gluten free mix
1/2 cup sugar
3/4 cup evaporated milk
1 tablespoon butter, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
Whipped topping, if desired

Steps:

  • Heat oven to 350° F. Spray 9-inch 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 wire whisk until blended. Pour into pie plate.
  • Bake 35 to 38 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until well chilled. Serve with whipped topping. Store covered in refrigerator.

Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1/6, Sodium 190 mg, Sugar 22 g, TransFat 0 g

GLUTEN FREE CRUSTLESS PUMPKIN PIE



Gluten Free Crustless Pumpkin Pie image

Gluten-free crustless pumpkin pie. Delicious and easy to make.

Provided by Anita Schoeb

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h55m

Yield 8

Number Of Ingredients 10

2 eggs
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon ground ginger
1 ¼ cups evaporated milk
1 (15 ounce) can pumpkin puree
¼ cup chopped pecans

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Beat eggs, brown sugar, cinnamon, salt, nutmeg, cloves, and ginger in a bowl until blended. Stir in milk and pumpkin until mixture is smooth; transfer to a 9-inch glass pie dish. Sprinkle with pecans.
  • Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until set, 30 to 40 minutes more. Cool for at least 1 hour before slicing and serving.

Nutrition Facts : Calories 164.4 calories, Carbohydrate 22.7 g, Cholesterol 57.9 mg, Fat 6.7 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 2.5 g, Sodium 337 mg, Sugar 19.3 g

PUMPKIN PIE (WHEAT-FREE, EGG-FREE, AND DAIRY-FREE)



Pumpkin Pie (Wheat-Free, Egg-Free, and Dairy-Free) image

This is a great pie for anyone with food allergies. Make this the day before to allow the pie to set. This is a spicy pie that tastes like the traditional pie.

Provided by Kate

Categories     Fruits and Vegetables     Vegetables     Squash

Time 3h35m

Yield 8

Number Of Ingredients 14

1 ½ cups gluten-free all purpose baking flour
1 teaspoon salt
½ cup vegetable oil
2 tablespoons french vanilla soy creamer
2 cups canned pumpkin
1 cup french vanilla soy creamer
¾ cup brown sugar
¼ cup cornstarch
1 tablespoon dark corn syrup
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
⅛ teaspoon ground cloves

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Stir together all purpose gluten-free flour and 1 teaspoon salt. In a separate bowl, whisk together the vegetable oil and soy creamer until creamy. Pour oil mixture into flour mixture, stir with fork until blended. Pat the crust into the bottom and sides of a 9-inch pie pan. Bake for 15 minutes in preheated oven. Remove and set aside.
  • Decrease oven to 350 degrees F (175 degrees C). Place pumpkin, soy creamer, brown sugar, cornstarch, corn syrup, cinnamon, ginger, nutmeg, salt, and cloves in a blender. Blend until combined. Pour into prebaked pie crust. Place foil around the edges of the pie crust and bake for 60 minutes or until a knife inserted 1 inch from crust comes out clean. Cool pie on counter for 2 hours then refrigerate overnight before serving.

Nutrition Facts : Calories 264.1 calories, Carbohydrate 31.1 g, Fat 16.3 g, Fiber 2 g, Protein 0.7 g, SaturatedFat 1.9 g, Sodium 614.6 mg, Sugar 22.8 g

IMPOSSIBLE PUMPKIN PIE



Impossible Pumpkin Pie image

This is my mom's recipe that makes its own crust. It's very easy and extremely good!

Provided by Betsy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 8

Number Of Ingredients 13

¾ cup white sugar
3 tablespoons butter, softened
2 eggs, beaten
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 teaspoons vanilla extract
½ cup all-purpose flour
¾ teaspoon baking powder
⅛ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
½ teaspoon ground ginger
½ teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch pie pan, and set aside.
  • Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
  • In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.

Nutrition Facts : Calories 244.5 calories, Carbohydrate 34.7 g, Cholesterol 71.7 mg, Fat 9.5 g, Fiber 2 g, Protein 6.3 g, SaturatedFat 5.4 g, Sodium 309.2 mg, Sugar 25.6 g

GLUTEN-FREE PUMPKIN PIE



Gluten-Free Pumpkin Pie image

Our recipe for Gluten-Free Pumpkin Pie makes sure that everyone can enjoy a slice of dessert at your Thanksgiving table. We use Betty Crocker™ All-Purpose Gluten-Free Rice Flour Blend for a GF pumpkin pie crust and spiced pumpkin for our filling. Dessert is for all, and it's easy to make it delicious for all your guests.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 8

Number Of Ingredients 14

1 1/4 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1 tablespoon sugar
1 teaspoon xanthan gum
1/2 teaspoon salt
6 tablespoons cold butter, cut in small pieces
1 egg yolk
1 tablespoon cider vinegar
5 to 6 tablespoons cold water
2 eggs
1/2 cup sugar
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
2 1/2 teaspoons gluten-free pumpkin pie spice
1/2 teaspoon salt

Steps:

  • In food processor, place flour blend, 1 tablespoon sugar, the xanthan gum and 1/2 teaspoon salt. Cover; process until combined. Add butter; pulse 3 to 5 times or until mixture looks like coarse crumbs.
  • In 1-cup measuring cup, beat 1 egg yolk, vinegar and 3 tablespoons water with fork. With food processor running, quickly pour egg mixture through feed tube, and process a few seconds until dough begins to come together. (Add additional water if necessary.) Remove dough; shape into flattened disk. Cover with plastic wrap; set aside.
  • Heat oven to 425°F. To make Filling, in medium bowl, beat eggs lightly with whisk or hand beater. Beat in remaining filling ingredients until well blended; set aside.
  • Remove plastic wrap from dough. On 12-inch square of cooking parchment paper lightly sprinkled with flour blend, roll dough into 11-inch circle. Carefully center ungreased 9-inch pie plate over circle. Turn crust and pie plate over to place crust into pie plate. Remove paper. Ease crust into pan, repairing any tears with wet fingers. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Pour filling into crust.
  • Bake 15 minutes. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 310, Carbohydrate 44 g, Cholesterol 90 mg, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 19 g, TransFat 0 g

DAIRY-FREE IMPOSSIBLE PUMPKIN PIE



Dairy-Free Impossible Pumpkin Pie image

This crustless pumpkin pie might just be the easiest you'll ever make. Simply blend the ingredients together, pour into your pie pan, and bake!

Provided by Kare for Kitchen Treaty

Categories     Dessert

Time 55m

Number Of Ingredients 10

1 (15-ounce) can coconut milk (I recommend full-fat for a richer pie, but lite also works)
1 cup pumpkin puree
4 large eggs
1/2 cup granulated sugar
1 tablespoon pure vanilla extract
1/2 cup all-purpose flour (or your favorite cup-for-cup gluten-free flour blend*)
1 teaspoon baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon fine-grain sea salt or table salt
Coconut whipped cream (for serving**)

Steps:

  • Preheat oven to 375 degrees Fahrenheit and position rack in the middle of the oven. Spray a 9- or 10-inch pie pan with baking spray or oil the pan with coconut oil or vegan butter.
  • Add the coconut milk, pumpkin, eggs, sugar, and vanilla to the pitcher of a blender. Blend until combined, about 20 seconds. Add the flour, baking powder, pumpkin pie spice, and salt. Blend again until well-combined, another 20 seconds.
  • Pour filling into the pie plate. The mixture will be fairly runny. Carefully transfer to the preheated oven.
  • Bake until the middle just barely jiggles, 40-50 minutes. I like to check the middle by giving the pie pan a little nudge, and if it seems like it's no longer liquid, I'll pull the pie out and insert a butter knife about halfway between the center and the edge. If the knife comes out relatively clean - no runny pie filling - it's done!
  • Place on a cooling rack and let cool, about 1 hour. Transfer to refrigerator to completely cool, at least one more hour (or up to 3 days in advance).
  • If desired, top pie with dollops of coconut whipped cream. Or simply cut slices, transfer to a plate, and top individual servings with the whipped cream.
  • Keeps in the refrigerator for 3-4 days. I suggest covering the completely cooled pie with plastic wrap if not serving right away.

Nutrition Facts : Calories 231 kcal, Sugar 14 g, Sodium 239 mg, Fat 14 g, SaturatedFat 11 g, Carbohydrate 23 g, Fiber 1 g, Protein 5 g, Cholesterol 82 mg, ServingSize 1 serving

GLUTEN-FREE IMPOSSIBLE PUMPKIN PIE



Gluten-Free Impossible Pumpkin Pie image

Impossible pumpkin pie gets it's name from the fact that it's impossible to mess up! Made with gluten-free ingredients including pumpkin puree, baking mix, eggs, and sweetened condensed milk, blended together in a blender or food processor, then baked and topped with a homemade cinnamon cool whip. This will become a family favorite!

Provided by Jodi Danen, RDN / Create Kids Club

Categories     Dessert

Number Of Ingredients 11

15 ounce pumpkin puree (not pie filling)
14 ounce sweetened condensed milk (✅)
1/2 cup gluten-free baking mix
2 large eggs
2 tablespoons butter, melted
2 teaspoons cinnamon (✅)
1 teaspoon nutmeg (✅)
1/4 teaspoon ground cloves (✅)
1 1/2 cups whipped topping (✅)
1 teaspoon vanilla (✅)
1/2 teaspoon cinnamon (✅)

Steps:

  • Preheat oven and prep pan. Preheat the oven to 350°F. Spray pie pan with nonstick cooking spray.
  • Blend pie ingredients together. In a blender or food processor, add all of the pumpkin pie ingredients. Blend until smooth (about 1 minute) scraping sides halfway through.
  • ⭐️Fill pie pan then bake. Place the pie pan onto a baking sheet. Pour pie batter into the pie pan. Bake for 35-45 minutes or until the center is set. Let the pie cool.
  • Make whipped topping. In a medium sized bowl add whipped topping, vanilla, and cinnamon. Use a spatula to fold the ingredients together until just blended. Do not overmix. Fold the top of the piping bag over then fill with whipped topping. Refrigerate until ready to use.
  • Prep piping bag. Cut the bottom off the piping bag and place the open start tip into the bag. Fold the top of the piping bag over then fill with whipped topping. Refrigerate until ready to use.
  • Decorate the pie. Gently squeeze the piping bag and move it in a small circle to get circular whipped topping peaks. Continue to do this around the pie. Refrigerate pie until ready to serve.

Nutrition Facts : Calories 272 kcal, Carbohydrate 41 g, Protein 7 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 73 mg, Sodium 183 mg, Fiber 2 g, Sugar 32 g, UnsaturatedFat 4 g, ServingSize 1 serving

WHEAT-GLUTEN FREE IMPOSSIBLE PUMPKIN PIE



Wheat-Gluten Free Impossible Pumpkin Pie image

These days so many are diagnosed with Celiac Disease. My sister was diagnosed with it several years ago. I decided to try to come up with wheat-gluten free desserts to have at our family functions. This one is delicious..you can't even tell it is made without flour. It is pumpkin pie that is pure heaven. I served this at a Luncheon Tea Party, no one knew it was Wheat-Gluten free, and everyone wanted the recipe. *If you are a crust lover, this is not for you.

Provided by Carole F @BakersQueen

Categories     Pies

Number Of Ingredients 9

3/4 cup(s) white sugar
1/2 cup(s) gluten-free baking mix
2 tablespoon(s) butter, cold
1 can(s) evaporated milk, 13 ounces
2 teaspoon(s) vanilla extract
2 - eggs
1 can(s) pumpkin, 16 ounces
2 1/2 teaspoon(s) pumpkin pie spice
3/4 cup(s) pecans, chopped

Steps:

  • 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. 10 inch pie takes about 45 min., if using a 9 inch it is about 1 hour. Optional: add 3/4 cup chopped pecans in mixture before pouring into pie pan. Remove from oven and cool completely. Garnish with whipped cream. Or omit pecans inside the pie, and add whipping cream with pecan halves around edges of pie.
  • This recipe can be made in individual custard cups. Makes 8 Just as an added note...I used Pamela's Products, Wheat-Gluten Free Pancake and Baking Mix...found at Kroger's Supermarket here in Michigan. If you can't find it in a store near you go online www.pamelasproducts.com

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