FLUFFY PUMPKIN CHEESECAKE PIE

4
Bobby (*_*)

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!!!******

Rating:

★★★★★ 2 votes

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

How to Make FLUFFY PUMPKIN CHEESECAKE PIE

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.

Printable Recipe Card

About FLUFFY PUMPKIN CHEESECAKE PIE

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



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