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Gluten-Free Cream Cheese Pumpkin Pie

Betty Crocker Kitchens
  • 280 minutes
  • Serves 8

INGREDIENTS

1/4 tsp

Ginger, ground

1

Egg

1

Egg yolk

1/2 cup

Evaporated milk

1 cup

Bisquick gluten free mix

1 tsp

Cinnamon, ground

1/4 tsp

Nutmeg, ground

1 dash

Salt

10 tbsp

Sugar

1/4 tsp

Vanilla

1

Whipped cream

5 tbsp

Butter

4 oz

Cream cheese

3 tbsp

Water

1 cup

Canned (from 15-oz can) or smoothly mashed cooked pumpkin