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Madison Area Gluten Intolerance Chapter

Impossible Pumpkin Pie

3/4 cup sugar
1/2 cup gluten free baking mix
2 tablespoons margarine
1 13-oz. can evaporated milk or 1 1/4 cup Coffee Rich
2 teaspoons gluten free vanilla
2 eggs
1 16-oz. can pumpkin

2 1/2 teaspoons pumpkin pie spice or 1 teaspoon cinnamon, 1/2 teaspoon ginger and 1/4 teaspoon nutmeg

Preheat oven to 350. Beat all ingredients until smooth. Pour into a lightly greased 9- or 10-inch pie pan. Bake until knife inserted in center comes out clean, checking at 45 minutes. Optional: add 3/4 cup chopped pecans to mixture before pouring into pan. Garnish with whipped cream.