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Gluten-Free Cream Cheese Pumpkin Pie

gluten-free cream cheese pumpkin pie Dessert
Gluten-Free Cream Cheese Pumpkin Pie
  • Prep 25 min
  • Total 4 hr 40 min
  • Servings 8

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

Updated August 1, 2019

Ingredients

Crust

  • 1
    cup Bisquick™ Gluten Free pancake & baking mix
  • 5
    tablespoons cold butter
  • 3
    tablespoons water

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

Steps

  • 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.

  • Cooking Gluten Free? 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 Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
120
% Daily Value
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
% Daily Value*:
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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