We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Pinterest
    333
  • Print
    2K

Gluten-Free Cream Cheese Pumpkin Pie

 19 Ratings
12 Comments
  • Prep Time 25 min
  • Total Time 4 hr 40 min
  • Servings 8
  • Save
    0
  • Pinterest
    333
  • Print
    2K

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

Ingredients

Crust

1
cup Bisquick™ Gluten Free mix
5
tablespoons cold butter
3
tablespoons water

Filling

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

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.

Expert Tips

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

You can make this pie a day ahead of serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
Calories from Fat
120
% Daily Value
Total Fat
14g
21%
Saturated Fat
8g
40%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
280mg
12%
Total Carbohydrate
33g
11%
Dietary Fiber
1g
6%
Sugars
19g
Protein
3g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Rate and Comment

© 2015 ®/TM General Mills All Rights Reserved

close