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.

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.

Recipe Tips

tip 1

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
tip 2

You can make this pie a day ahead of serving.

Nutrition

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

% 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.