2 (eight ounce) packages cream cheese
three/four cup white sugar
1 (15 ounce) can pumpkin puree
1 1/four teaspoons floor cinnamon
1/2 teaspoon floor ginger
half teaspoon floor nutmeg
1/four teaspoon salt
2 ready eight inch pastry shells
- Preheat oven to 350 levels F (one hundred seventy five levels C).
- Beat collectively the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one by one. Add salt. Beat till creamy. Pour the batter evenly into the 2 crusts.
- Bake at 350 levels F (one hundred seventy five levels C) for 50 minutes or till the knife inserted within the middle comes out clear. Let cool then prime with whipped topping, if desired.
- 581 kcal
- 50.2 g
- Ldl cholesterol
- 153 mg
- fifty one%
- 39.1 g
- 2.7 g
- 10 g
- 731 mg
* % Day by day Values are based mostly on a 2,000 calorie eating regimen.
Recipe by J M Thomas
“My mom gave this recipe to me, and I am glad she gave it to me. I feel it is higher than common pumpkin pie, it does not have an actual robust pumpkin style. It is nice! My boyfriend does not like pumpkin pie however he positive likes this! Initially submitted to CakeRecipe.com.”