Recipes By Mike

Fluffy Pumpkin Cheesecake Pie

Ingredients:

2 packages (8oz) cream cheese, softened
2/3 cups sugar
2 tsp pumpkin pie spice
15 oz can pumpkin
9” ready to serve graham cracker pie crust

Directions:

In large bowl beat cream cheese until fluffy
Add sugar and spice
Beat until combined
Add eggs one at a time
Stir in pumpkin
Pour into crust
Bake at 350 for 35 – 40 minutes
Cool for 1 hour
Refrigerate 2 – 3 hours
Store in refrigerator

Yield 8 – 10 Servings

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This entry was posted on Wednesday, August 29th, 2007 at 2:13 am and is filed under Pies & Pastry. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.