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    You are in: Home / Thanksgiving / Pumpkin Cheese Pie Recipe
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    Pumpkin Cheese Pie

    Pumpkin Cheese  Pie. Photo by Rita~

    1/2 Photos of Pumpkin Cheese Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Rita~'s Note:

    I was making a pumpkin pie and didn't have any kind of milk so I used cream cheese and it was great.

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    Units: US | Metric


    1. 1
      In a food processor process cream cheese and sugars till fluffy.
    2. 2
      Add the rest of the ingredients to just mix inches Place crust in 2 pie pans and pour in filling distributing evenly.
    3. 3
      Bake in a 425 degree preheated oven for 15 minutes.
    4. 4
      Lower heat to 325 and bake for 45 more minutes.
    5. 5
      Remove and serve chilled with whipped cream.
    6. 6

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    Ratings & Reviews:

    • on March 13, 2005


      I took it a step even closer to cheesecake and doubled the cream cheese. It was still not dense like a cheesecake, but it was very good. I had a 29 ounce can of pumpkin so I just added the extra. I also put a little graham cracker crust under it and made it in one spring-form pan. I can tell that if you just used 8 ounces of cream cheese that it would be more like pumpkin pie, and that it would be delicious. I liked the amount of spices that recipe called for. Certainly more zip to it than the recipe that was printed on the can of pumpkin puree. I also topped this with some SarShir, Iranian breakfast cream that I had mixed with some sugar and vanilla - it's like cream frache. I brought this to a family party and everyone raved about it. Very good Rita!

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    Nutritional Facts for Pumpkin Cheese Pie

    Serving Size: 1 (228 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 471.9
    Calories from Fat 205
    Total Fat 22.8 g
    Saturated Fat 10.4 g
    Cholesterol 136.9 mg
    Sodium 620.2 mg
    Total Carbohydrate 61.4 g
    Dietary Fiber 1.2 g
    Sugars 40.9 g
    Protein 7.5 g

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