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Gluten-Free Cream Cheese Pumpkin Pie
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Prep Time:
25 minutes
Total Time:
4 hours 40 minutes
Indulge in a delicious gluten-free pumpkin cream cheese pie for a simple and delectable dessert.
Ingredients:
  • 1 cup Bisquick™ Gluten Free pancake & baking mix
  • 5 tablespoons cold butter
  • 3 tablespoons water
  • 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
Instructions:
  • Preheat the oven to 425°F. Grease a 9-inch glass pie plate using shortening or cooking spray. In a medium bowl, add Bisquick mix and blend in the butter using a pastry blender or fork until the mixture resembles fine crumbs. Add water and mix until a dough ball forms. Press the dough into the bottom and up the sides of the pie plate.
  • Bake until lightly browned, which should take about 10 to 12 minutes. Remove from oven and let cool while you make the cream cheese and pumpkin fillings. Remember to reduce the oven temperature to 350°F.
  • In a small bowl, use an electric mixer on low speed to blend cream cheese, 2 tablespoons of sugar, and vanilla until smooth. Then, mix in the egg yolk until well combined. Spread the creamy mixture onto the partially baked pie crust.
  • Combine 1/2 cup sugar, cinnamon, ginger, nutmeg, salt, pumpkin, evaporated milk, and egg in a large bowl. Pour the pumpkin mixture over the cream cheese mixture in a baking dish. Bake at 350°F for 15 minutes, then cover the crust edges with foil. Continue baking for 30-40 minutes until a knife inserted in the center comes out clean. Allow to cool completely for about 1 1/2 hours, then refrigerate for at least 2 hours. Serve garnished with a dollop of whipped cream and store any leftovers in the refrigerator.

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