Cream Cheese–Pumpkin Pie

[ Prep Time: 25 Minutes | Start to Finish: 5 Hours | 8 servings ]

  • Crust
  • 1 cup Bisquick Gluten Free mix
  • 5 tablespoons cold butter
  • 3 tablespoons water
  • Fillings
  • 4 oz gluten-free cream cheese, softened
  • 2 tablespoons sugar
  • ¼ teaspoon gluten-free vanilla
  • 1 egg yolk
  • ½ cup sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  •   Dash salt
  • 1 cup canned (from 15-oz can) or smoothly mashed cooked pumpkin
  • ½ cup evaporated milk
  • 1 egg, slightly beaten
  •   Whipped cream, if desired

  1. Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray (without flour). In medium bowl, place Bisquick mix. Cut in butter with pastry blender or fork 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 ½ cup sugar, the cinnamon, ginger, nutmeg, salt, pumpkin, evaporated milk and egg. Carefully pour pumpkin mixture over cream cheese mixture.

  5. 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 hour 30 minutes. Refrigerate about 2 hours or until serving time. Garnish each serving with dollop of whipped cream. Store covered in refrigerator.

1 Serving: Calories 270; Total Fat 14g (Saturated Fat 8g; Trans Fat 0g); Cholesterol 85mg; Sodium 280mg; Total Carbohydrate 33g (Dietary Fiber 1g); Protein 3g Exchanges: ½ Starch, 1½ Other Carbohydrate, 3 Fat Carbohydrate Choices: 2

This pie is a wonderful do-ahead dessert and is great when made the day ahead of serving.