GLUTEN-FREE CREAM CHEESE PUMPKIN PIE
Need a yummy gluten-free dessert? Layer creamy pumpkin and sweet cream cheese to create a super-easy pie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h40m
Yield 8
Number Of Ingredients 16
Steps:
- 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 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.
Nutrition Facts : Calories 290, Carbohydrate 36 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 19 g, TransFat 0 g
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tsegaye melese
[email protected]This pie is a great way to celebrate the fall season. The pumpkin flavor is perfect for Thanksgiving or any other autumn gathering.
Muhammad Raza Khan
[email protected]I'm looking forward to trying this recipe. It looks like a great way to use up some leftover pumpkin puree.
Tanisa Akter
[email protected]This pie is a great option for people with gluten sensitivities. The crust is made with gluten-free flour and the filling is made with cream cheese and pumpkin. It's a delicious and satisfying dessert.
Elijah
[email protected]This pie was delicious! The crust was flaky and the filling was smooth and creamy. I would definitely make it again.
Atif gujjar Atif
[email protected]I've made this pie several times and it's always a hit. The crust is flaky and the filling is creamy and flavorful. I love that it's gluten-free so everyone can enjoy it.
Bossautumn Cox
[email protected]This pie was a disappointment. The crust was soggy and the filling was bland. I would not recommend it.
Arongo Jabe
[email protected]This pie is a must-try for anyone who loves pumpkin pie. The crust is flaky and the filling is creamy and flavorful. I highly recommend it!
addahbi badr
[email protected]I was skeptical about how a gluten-free pumpkin pie would taste, but I was pleasantly surprised. The crust was crispy and the filling was smooth and creamy. I would definitely make this pie again.
Alexandra Sigal
[email protected]This pie was easy to make and turned out beautifully. The crust was golden brown and flaky, and the filling was perfectly spiced. It was a big hit with my family and friends.
GERALD RIKHOTSO
[email protected]I've tried many gluten-free pumpkin pies, but this one is by far the best. The crust is perfect and the filling is rich and flavorful. I highly recommend it!
Angel Mulaudzi
[email protected]This gluten-free cream cheese pumpkin pie was a hit at our Thanksgiving dinner! The crust was flaky and flavorful, and the filling was smooth and creamy. Even my gluten-eating family members loved it.