Gluten-Free Cream Cheese Pumpkin Pie

Ingredients

• 1 cup pancake mix gluten free
• 5 tablespoons butter cold
• 3 tablespoons water 
• 4 oz cream cheese gluten-free softened
• 2 tablespoons sugar 
• 0.3 teaspoon vanilla extract pure
• 1  egg yolk 
• 0.5 cup sugar 
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground ginger 
• 0.3 teaspoon nutmeg 
• 1 Dash salt 
• 1 cup pumpkin canned cooked mashed (from 15-oz can)
• 0.5 cup evaporated milk 
• 1  eggs slightly beaten
• 1 serving whipped cream 

Equipment

• bowl
• oven
• knife
• blender
• hand mixer
• aluminum foil

Directions

1. Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix.
2. 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.
3. 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.
4. In small bowl, beat cream cheese, 2 tablespoons sugar and the vanilla with electric mixer on low speed until well blended.
5. Add egg yolk; beat well.
6. Spread cream cheese mixture in bottom of partially baked pie crust.
7. 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.
8. 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.
9. Garnish each serving with dollop of whipped cream. Cover and refrigerate any remaining pie.