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 Time

Minutes

Total Time

4:40

Hrs:Mins

Makes

servings

Crust

cup Bisquick® Gluten Free mix

tablespoons cold butter

tablespoons water

Filling

oz cream cheese, softened

tablespoons sugar

1/4

teaspoon vanilla

egg yolk

1/2

cup sugar

teaspoon ground cinnamon

1/4

teaspoon ground ginger

1/4

teaspoon ground nutmeg

Dash salt

cup canned (from 15-oz can) or smoothly mashed cooked pumpkin

1/2

cup evaporated milk

egg, slightly beaten

Whipped cream, if desired

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.
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.
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.
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.

Makes 8 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Cooking Gluten Free?

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Do-Ahead

You can make this pie a day ahead of serving.

Nutrition Information:

1 Serving (1 Serving)

Calories 270

(Calories from Fat 120),

Total Fat 14g

(Saturated Fat 8g,
Trans Fat 0g),

Cholesterol 85mg;
Sodium 280mg;
Total Carbohydrate 33g

(Dietary Fiber 1g,
Sugars 19g),

Protein 3g;

Percent Daily Value*:

Exchanges:

1/2 Starch;
0 Fruit;
1 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Gluten Free Cream Cheese Pumpkin Pie

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens