Gluten-Free Cream Cheese Pumpkin Pie

gluten-free cream cheese pumpkin pie Dessert
Gluten-Free Cream Cheese Pumpkin Pie
  • Prep 25 min
  • Total 4 hr 40 min
  • Servings 8

Need a yummy gluten-free dessert? Layer creamy pumpkin and sweet cream cheese to create a super-easy pie. ...MORE + LESS -


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


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  • 1
    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.
  • 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 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.

  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Do-Ahead You can make this pie a day ahead of serving.

Nutrition Facts

Serving Size: 8
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.

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