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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I'm glad my mother gave me this recipe. I think it's better than the regular pumpkin pie, because it doesn't have a really strong pumpkin taste. Ingredients:
2 (8 ounce) packages cream cheese |
3/4 cup white sugar |
1 (15 ounce) can pumpkin puree |
1 1/4 teaspoons ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
2 eggs |
1/4 teaspoon salt |
2 prepared 8-inch pastry shells (i used graham cracker crusts) |
whipped topping (optional) |
Directions:
1. Preheat oven to 350°F (175°C).
2. Beat together the cream cheese and the sugar, add the pumpkin puree and the spices. Beat in the eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two pastry shells.
3. Bake at 350°F (175°C) for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping, if desired.
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