Gluten-Free Cream Cheese Pumpkin Pie

Gluten-Free Cream Cheese Pumpkin Pie
best vpn deal
  • 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.

one click social media designs
Scroll to Top