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

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    1 Total Reviews

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    • 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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