I love Fall- and most of all I love making Pumpkin pie- this is the pie I grew up with yet it’s a bit edited- I swapped out the white sugar for a little less Turbinado. I use GF bisquick vs. regular bisquick. I do not use condensed milk – I use coconut milk. Try this GF version – it’s delish. If you do not need to be Gluten Free then use regular Bisquick or any pancake mix for the 1/2 cup you use in the recipe. TRY it- it’s soooo good.
Crustless Gluten Free Pumpkin Pie
1 Can Pumpkin
1 Can Full Fat or Light Coconut Milk
1/2 Cup Turbinado (or white) sugar
2 1/2 tspns Pumpkin Pie Spice
2 tspns softened butter
2 tspns GF vanilla
1/2 Cup Gluten Free Bisquick (or Pamelas GF baking mix)
Put all ingredients into a blender (or use a hand held mixer) and blend until smooth.
Pour into a greased 9″ large glass Pyrex Pie Plate. Bake at 350 for 55 minutes or until knife comes out clean. Once cooked, cool on rack completely. Then refrigerate uncovered for 2 hours or overnight and serve with whipped cream or just by itself. you will end up with a creamy custardy pie that stands up on its own without a crust!