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crust Bisquick cold butter water filling cream cheese sugar vanilla egg yolk sugar ground cinnamon ground ginger ground nutmeg salt pumpkin milk egg cream
Viewed: 98 - Published at: 9 years agoIngredients
- Crust
- 1 cup Bisquick(R) Gluten Free mix
- 5 tablespoons cold butter
- 3 tablespoons water
- Filling
- 4 oz 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 (from 15-oz can) or smoothly mashed cooked pumpkin
- 1/2 cup evaporated milk
- 1 egg, slightly beaten
- Whipped cream, if desired
Method
- 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.
