Cream Cheese Pumpkin Pie (Gluten Free)

 

1

cup Bisquick® Gluten Free mix

5

tablespoons cold butter

3

tablespoons water

4

oz cream cheese, softened

2

tablespoons sugar

1/4

teaspoon vanilla

1

egg yolk

1/2

cup sugar

1

teaspoon ground cinnamon

1/4

teaspoon ground ginger

1/4

teaspoon 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

• 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.