Gluten-Free Cream Cheese Pumpkin Pie

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

25

Minutes

Total Time

4:40

Hrs:Mins

Makes

8

servings

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