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Healthy Recipes

  • Gluten-Free Impossibly Easy Pumpkin Pie

Gluten-Free Impossibly Easy Pumpkin Pie

Recipe adapted from Betty Crocker


  • 1 ¼ cups canned pumpkin
  • ½ cup Bisquick gluten free mix
  • ½ cup sugar
  • ¾ cup 2% evaporated milk
  • 1 Tbsp tub spread, softened
  • 1 ½ tsp pumpkin pie spice
  • 1 tsp vanilla
  • 2 eggs
  • Whipped topping, if desired

*Always read labels to make sure each recipe ingredient is gluten free.  Product and ingredient sources can change.


Heat oven to 350 degrees.  Spray a 9-inch glass pie plate with cooking spray. Lightly spoon Bisquick into measuring cup, level off with knife.  In a large bowl, stir all ingredients except whipped topping with wire whisk until blended. Pour into pie plate. Bake 35 to 40 minutes or until a knife inserted into the center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until well chilled. Serve with whipped topping if desired. Store covered in refrigerator. 

Makes 6 servings

Serving size = 1/6 of pie

Nutrition Information Per Serving
CaloriesFatSat. FatTrans FatSodiumCarb.FiberProtein
Gluten-Free Impossibly Easy Pumpkin Pie 176 3.5 g. 0.9 g. 0 g. 164 mg.   32 g. 1.6 g. 5.3 g.