Pumpkin cheese pie

Lynnda Cloutier


self rising flour can be used in this recipe.Source unknown


★★★★★ 2 votes



  • ·
    pastry for 9 inch one crust pie
  • ·
    one package cream cheese, softened, 8 ounces
  • ·
    3/4 cup sugar
  • ·
    2 tablespoons flour
  • ·
    1 teaspoon ground cinnamon
  • ·
    1/4 teaspoon ground nutmeg
  • ·
    1/4 teaspoon ground ginger
  • ·
    1 teaspoon grated lemon peel
  • ·
    1 teaspoon grated orange peel
  • ·
    1/4 teaspoon vanilla
  • ·
    three eggs
  • ·
    one can pumpkin, 16 ounces
  • ·
    sour cream topping, recipe follows

How to Make Pumpkin cheese pie


  1. heat oven to 350°. Make pastry. Beat cream cheese, sugar and flour in large mixer bowl until blended.
  2. Add remaining ingredients except topping. Beat on medium speed until smooth. Pour into pastry lined pie plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes.
  3. Immediately spread with sour cream topping. Cool. Refrigerate at least four hours.
    Sour cream topping:
    mix 3/4 cup very sour cream, 1 tablespoon sugar and 1/4 teaspoon vanilla.

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About Pumpkin cheese pie

Course/Dish: Pies

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