• 730b62d02c8660a67d811bb21610bee5

Gluten Free Cream Cheese Pumpkin Pie

Need a yummy gluten-free dessert? Layer creamy pumpkin and sweet cream cheese to create a super-easy pie.

Prep
Cook
Serves 8people
Ingredients
1
cup Bisquick™ Gluten Free mix
5
tbsp cold butter
3
tbsp water
4
oz cream cheese, softened
2
tbsp 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 salt
1
cup canned (from 15-oz can) or smoothly mashed cooked pumpkin
1/2
cup evaporated milk
1
egg, slightly beaten
whipped cream, if desired
Directions
1.
Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate.
2.
Bake 10 to 12 minutes or until lightly browned; remove from oven. Cool while preparing cream cheese and pumpkin fillings. Reduce oven temperature to 350°F.
3.
In small bowl, beat cream cheese, 2 tablespoons sugar and the vanilla with electric mixer on low speed until well blended. Add egg yolk; beat well. Spread cream cheese mixture in bottom of partially baked pie crust.
4.
In large bowl, mix 1/2 cup sugar, the cinnamon, ginger, nutmeg, salt, pumpkin, evaporated milk and egg. Carefully pour pumpkin mixture over cream cheese mixture. Bake at 350°F. 15 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 30 to 40 minutes longer or until knife inserted in center comes out clean. Cool completely; about 1 1/2 hours. Refrigerate about 2 hours or until serving time. Garnish each serving with dollop of whipped cream. Cover and refrigerate any remaining pie.

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