1 can (15 oz) pumpkin (not pumpkin pie mix)
1/2 cup Gluten Free Bisquick mix (or homemade GF Bisquick mix)
1 package (8 oz) cream cheese, softened in pieces
1/4 cup butter, room temperature
1 cup of sugar
1/4 teaspoon vanilla
3 eggs
1/2 teaspoon nutmeg
1 teaspoon cinnamon
Preheat oven to 350 degrees, coat a pie plate with non stick spray.
In a blender add GF Bisquick and butter, mix just until combined, then add pumpkin, cream cheese, vanilla, eggs, sugar, and spices. Blend until smooth.
Bake for 40 minutes. You want the top to be slightly dry and the cheese cake to be set.
Cool on counter until room temperature, then refrigerate for a least 4 hours.
Note: You can make this 3 or 4 days in advance then cover with plastic wrap and refrigerate until we serve dessert.
*This recipe was given to me by Kelli at The Madison in Asheville, NC.
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