fluffy pumpkin cheesecake pie

Name: FLUFFY PUMPKIN CHEESECAKE PIE
Prep time: 30 min
Cook time: 40 min
Yield: 8
Cuisine: American
Ingredients: 2 package(s) 8-oz cream cheese, softened; 2/3 cup(s) sugar; 2 teaspoon(s) 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

(2 RATINGS)

105 Pinches 4 Photos

Bobby (*_*)

Monticello, KY

Updated on Jan 27, 2013

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!!!******

Rate

prep time 30 Min

cook time 40 Min

method Convection Oven

yield 8-10 serving(s)

Ingredients

2 packages 8-oz cream cheese, softened
2/3 cup sugar
2 teaspoons pumpkin pie spice
2 large eggs, room temperature
1 can 15-oz pumpkin
1 - ready crust extra serving pie crust
can whipped topped, optional
- fresh grated nutmeg, optional

How To Make fluffy pumpkin cheesecake pie

Step 1

In large mixing bowl beat cream cheese on medium speed with electric mixer until fluffy. Add sugar and spice. Beat until combined.

Step 2

Add eggs, one at a time, mixing until just combined after each addition. Stir in pumpkin.
Step 3

Pour into crust. Bake at 350 degrees for 35 to 40 minutes or until center is almost set.
Step 4

Cool for 1 hour on wire rack. Refrigerate at least 3 hours, before serving. Garnish as desired. Store in refrigerator.
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