Pumpkin Cheese Pie
photo by Rita1652
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 226.79 g softened cream cheese
- 236.59 ml sugar
- 118.29 ml packed light brown sugar
- 680.38 g pumpkin puree
- 4.92 ml salt
- 14.79 ml cinnamon
- 4.92 ml ground ginger
- 2.46 ml clove
- 4 large eggs
- 2 pie crusts
directions
- In a food processor process cream cheese and sugars till fluffy.
- Add the rest of the ingredients to just mix inches Place crust in 2 pie pans and pour in filling distributing evenly.
- Bake in a 425 degree preheated oven for 15 minutes.
- Lower heat to 325 and bake for 45 more minutes.
- Remove and serve chilled with whipped cream.
- Enjoy!
Reviews
-
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!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey