Gluten-Free Cream Cheese Pumpkin Pie

Name: Gluten-Free Cream Cheese Pumpkin Pie
Prep time: 4 h 40 min
Cook time: 4 h 40 min
Total time: 4 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 5 Tbsps cold butter; 113 grams cream cheese, softened; 1 egg, slightly beaten; 1 egg yolk; 118 milliliters evaporated milk; 1 teaspoon ground cinnamon; 0 teaspoons ground ginger; 0 teaspoons ground nutmeg; 237 milliliters canned (from 15-oz can) or smoothly mashed cooked pumpkin; 118 milliliters sugar; 0 teaspoons vanilla; 3 Tbsps water; 237 milliliters Bisquick® Gluten Free mix

Watching your figure? This gluten free and vegetarian recipe has 202 calories, 3g of protein, and 14g of fat per serving. This recipe serves 8. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have butter, ground nutmeg, ground ginger, and a few other ingredients on hand, you can make it. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes around 4 hours and 40 minutes.

Instructions

Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix.

Ingredients you will need

Cooking Spray

Baking Mix

Shortening

Equipment you will use

Bowl

Oven

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.

Ingredients you will need

Butter

Dough

Water

Equipment you will use

Blender

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.

Ingredients you will need

Cream Cheese

Pumpkin

Equipment you will use

Oven

In small bowl, beat cream cheese, 2 tablespoons sugar and the vanilla with electric mixer on low speed until well blended.

Ingredients you will need

Cream Cheese

Vanilla

Sugar

Equipment you will use

Hand Mixer

Bowl

Add egg yolk; beat well.

Ingredients you will need

Egg Yolk

Spread cream cheese mixture in bottom of partially baked pie crust.

Ingredients you will need

Cream Cheese

Pie Crust

Spread

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.

Ingredients you will need

Evaporated Milk

Cream Cheese

Cinnamon

Pumpkin

Ginger

Nutmeg

Sugar

Salt

Egg

Equipment you will use

Bowl

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.

Ingredients you will need

Crust

Equipment you will use

Oven

Knife