FLUFFY PUMPKIN CHEESECAKE PIE
|Categories:||Pies, Other Desserts, Quick & Easy|
|Keywords:||creamcheese, spices, pumpkin|
|2 pkg||8-oz cream cheese, softened|
|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|
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DirectionsIn large mixing bowl beat cream cheese on medium speed with electric mixer until fluffy. Add sugar and spice. Beat until combined.Add eggs, one at a time, mixing until just combined after each addition. Stir in pumpkin.Pour into crust. Bake at 350 degrees for 35 to 40 minutes or until center is almost set.Cool for 1 hour on wire rack. Refrigerate at least 3 hours, before serving.
Garnish as desired. Store in refrigerator.