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Ingredients
Crust
Filling
-
4
oz gluten-free cream cheese, softened
-
2
tablespoons sugar
-
1/4
teaspoon pure vanilla extract
-
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
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-
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.
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290
Calories
14g
Total Fat
4g
Protein
36g
Total Carbohydrate
19g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 290
- Calories from Fat
- 120
- Total Fat
- 14g
- 21%
- Saturated Fat
- 8g
- 40%
- Trans Fat
- 0g
- Cholesterol
- 80mg
- 26%
- Sodium
- 320mg
- 13%
- Potassium
- 140mg
- 4%
- Total Carbohydrate
- 36g
- 12%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 19g
- Protein
- 4g
- Vitamin A
- 100%
- 100%
- Vitamin C
- 4%
- 4%
- Calcium
- 10%
- 10%
- Iron
- 4%
- 4%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the Betty Crocker Kitchens
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