Pumpkin-Cream Cheese Pie Recipe - Allrecipes.com
Pumpkin-Cream Cheese Pie Recipe
  • READY IN 5+ hrs

Pumpkin-Cream Cheese Pie

Recipe by  

"Baked in a pecan-shortbread crust, this blend of cream cheese, pumpkin and spices is easy to put together and even easier to eat!"

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Original recipe makes 1 - 9 inch cheesecake Change Servings
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  • PREP

    20 mins
  • COOK

    52 mins
  • READY IN

    5 hrs 42 mins

Directions

  1. Heat oven to 375 degrees F. Mix all Pecan Shortbread Cookie Crust ingredients. Press firmly on bottom and side of ungreased pie plate, 9x1 1/4 inches. Bake about 12 minutes or until light brown. Cool.
  2. Beat sugar, flour and both packages cream cheese in large bowl with electric mixer on low speed until smooth; reserve 1/2 cup. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
  3. Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat.
  4. Cover edge of crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil the last 15 minutes of baking. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.
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Footnotes

  • ®Reg. T.M. of General Mills, Inc. or its affiliates
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Reviews More Reviews

Aug 29, 2002

The whipped cream with maple is great - i use only realy pumpkins and put the maple in with the pie as well - maybe it's overkill??? but GOOD!

 

2 Ratings

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Nutrition

  • Calories
  • 498 kcal
  • 25%
  • Carbohydrates
  • 53.3 g
  • 17%
  • Cholesterol
  • 143 mg
  • 48%
  • Fat
  • 29.9 g
  • 46%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 401 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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