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Impossible Pumpkin Pie II

Reviewed: Nov. 18, 2010
I tried Roberta's pumpkin pie II. Being a Celiac I changed the white sugar to sugar in the raw, the biscuit baking mix to Soffella's baking mix and evaporated milk to coconut milk. I also added 1 teaspoon of grandulated gelatin to 3 tablespoons of water...stir and dissolve for 5 minutes then add to rest of mix. (This helps for firmness when refrigerated) . Mixed everything in the blender, and baked it. Came out beautiful. First day it seemed like something was missing. Then I chilled it taking tastes throughout the day. By evening the spices melded together and it got better. Buy the next morning I thought it was doable. When my son came for dinner I looked and I had only 3 pieces left. (apparently it wasn't that bad...I thought I screwed up) We used one for a taste test. Then one each for dinner. Afterward he says to me...gosh mom, sure wished we had some pie for breakfast. Could have knocked me over with a feather. I love not having to worry about a crust. The pie filling stood on its own...it was that good. Less calories too. Perfect. Thanks so much.
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