Gluten-Free Cream Cheese Pumpkin Pie Recipe

Name: Gluten-Free Cream Cheese Pumpkin Pie
Prep time: 25 min
Cook time: 4 h 15 min
Total time: 4 h 40 min
Yield: 8 servings
Ingredients: 1 cup Bisquick™ Gluten Free mix; 5 tablespoons cold butter; 3 tablespoons water; 125 g (half 250 g package) cream cheese, softened; 2 tablespoons sugar; 1/4 teaspoon vanilla; 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 or smoothly mashed cooked pumpkin; 1/2 cup evaporated milk; 1 egg, slightly beaten; Whipped cream, if desired

Ingredients

1 cup Bisquick™ Gluten Free mix
5 tablespoons cold butter
3 tablespoons water
125 g (half 250 g package) cream cheese, softened
2 tablespoons sugar
1/4 teaspoon vanilla
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 or smoothly mashed cooked pumpkin
1/2 cup evaporated milk
1 egg, slightly beaten
Whipped cream, if desired

	PREP TIME 25m	COOK TIME 4h15m	TOTAL TIME 4h40m
YIELD 8 servings

Instructions

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 centre 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.