Gluten-Free Cream Cheese Pumpkin Pie

Ingredients

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

Equipment

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

Directions

1. Heat oven to 425F. 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 350F.
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 350F. 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.