FLUFFY PUMPKIN CHEESECAKE PIE

Bobby Webb

By
@Bobbycountry

I found this recipe on the back of a Graham Cracker pie crust.

So, I made it and it's so good and FLUFFY.

The pumpkin and the spices blended good together. The cream cheese works fine!!!

I put whipped topping from a can, and grated fresh nutmeg on top.
****** GOOOOOOD!!!******


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Comments:

Serves:

8-10

Prep:

30 Min

Cook:

40 Min

Method:

Convection Oven

Ingredients

2 pkg
8-oz cream cheese, softened
2/3 c
sugar
2 tsp
pumpkin pie spice
2 large
eggs, room temperature
1 can(s)
15-oz pumpkin
1
ready crust extra serving pie crust
can(s)
whipped topped, optional
fresh grated nutmeg, optional

Directions Step-By-Step

1
In large mixing bowl beat cream cheese on medium speed with electric mixer until fluffy. Add sugar and spice. Beat until combined.
2
Add eggs, one at a time, mixing until just combined after each addition. Stir in pumpkin.
3
Pour into crust. Bake at 350 degrees for 35 to 40 minutes or until center is almost set.
4
Cool for 1 hour on wire rack. Refrigerate at least 3 hours, before serving.
Garnish as desired. Store in refrigerator.

About this Recipe

Course/Dish: Pies, Other Desserts
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy