Tuesday, November 20, 2012

Two years ago last May I was diagnosed gluten intolerant, and for quite some time it was a huge adjustment for me to find recipes, especially dessert recipes that I could eat.  It is getting easier as they are marketing more and more gluten free foods as this problem seems to be coming more  known, and more people being diagnosed with it.  If you are gluten intolerant you know how difficult it can be to diagnose, and how badly you felt before they found out why you were feeling so awful all the time.  I just know that I feel so much better now, that I am not even tempted to eat foods that I know have gluten in them.
Betty Crocker has come out with some really good gluten free dessert mixes, cakes, brownies, etc., and I can highly recommend any one of them. 
This is a Betty Crocker recipe made with gluten free bisquick mix that sounds so good that I just had to share it!  I am planning on making this one soon!  Gluten free Bisquick mix makes awesome pancakes too, yummy with Dutch honey!

Gluten Free Pumpkin Pie

1 cup Bisquick Gluten Free Mix
5 tbs. cold water
3 tbs. sugar
4 ozs cream cheese. softened
2 tbs. sugar
1/4 tsp. vanilla
1 egg yolk
1/2 cup sugar
1 tsp. ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
  Dash of salt
1 cup canned (15 oz can) mashed pumpkin
1/2 cup evaporated milk
1 egg slightly beaten
Whipped cream ,if desired
Heat oven to 425 degrees. Grease 9" pie plate. In Medium bowl, place bisquick mix. Cut in butter with fork until mixture looks like fine crumbs.  Stir in water, shape into ball with hands.  Press dough into bottom of pie plate.
Bake 10 or 12 minutes until lightly brown: remove from oven. Cool while preparing cream cheese and pumpkin filling.  Reduce oven temp to 350 degrees.
In small bowl beat cream cheese, 2 tbs. sugar, and the vanilla with mixer on low speed until well blended. Add egg yolk, beat well.  Spread mixture on bottom of partially baked pie crust.
In large bowl, mix 1/2 cup sugar, cinnamon, ginger, nutmeg, salt, pumpkin evaporated milk, and egg.  Carefully pour pumpkin mixture over cream cheese mix.  Bake at 350 degrees.  Cover crust edge with foil to avoid crust getting too brown.  Bake 30 or 40 minutes longer or until knife inserted in center comes out clean.  Cool completely, then refrigerate 2 hours.  Then enjoy!!!


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