Pumpkin cheese pie

Lynnda Cloutier


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


★★★★★ 2 votes



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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


  • 1heat oven to 350°. Make pastry. Beat cream cheese, sugar and flour in large mixer bowl until blended.
  • 2Add 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.
  • 3Immediately 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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