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Gluten-Free Cream Cheese Pumpkin Pie

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  • Prep 25 min
  • Total 4 hr 40 min
  • Servings 8
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Need a yummy gluten-free dessert? Layer creamy pumpkin and sweet cream cheese to create a super-easy pie.
Created Jan 18, 2018
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  • 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


  • 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.

Expert Tips

  • Tip 1
    Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Tip 2
    Do-Ahead You can make this pie a day ahead of serving.

Nutrition Information

270 Calories, 14g Total Fat, 3g Protein, 33g Total Carbs, 19g Sugars

Nutrition Facts

Serving Size: 8
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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