Recipe
Dessert
Impossible Pumpkin Pie 2
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. sugar | ||
| 2 large eggs | ||
| ½ tsp. gluten-free baking powder | ||
| 2 tbsp. margarine, softened | ||
| 1 (13 oz) can evaporated milk | ||
| 1 (15 oz) can pumpkin | ||
| 2 tsp. gluten-free vanilla | ||
| 2 ½ tsp. pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger and 1/4 tsp nutmeg) | ||
| ¾ c. chopped pecans, optional | ||
| whipped cream, optional |
Directions
- Preheat oven to 350 degrees.
- Place sugar, eggs, baking powder, margarine, evaporated milk, pumpkin, vanilla and pumpkin pie spice in a blender container. Beat until smooth, about 1 minute. Add pecans, if desired.
- Pour into a lightly greased 9-inch or 10-inch pie plate.
- Bake at 350 degrees until a knife inserted in the center comes out clean. Check for doneness after 45 minutes of baking.
- Garnish with whipped cream.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 65mg
- Sodium: 130mg
- Total Carbohydrates: 28g
- Protein: 6g
Daily Values
0%
Vitamin A 170%
0%
Vitamin C 0%
0%
Iron 4%
0%
Calcium 15%
Recipe Source:
www.csaceliacs.org.