Directions:
- Mix cream cheese, sugar, spices on medium speed with electric mixer. Stir in pumpkin (measure carefully - too much pumpkin will result in an uncooked tasting batter). Save the remaining pumpkin for tomorrow morning's pancakes.
- Add eggs; blend.
- Pour into crust.
- Bake at preheated 350F oven for 40 minutes Cool.
- Refrigerate for at least 3 hours or overnight. Top with whipped cream beaten with some icing sugar to sweeten.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 312.39 Kcal (1308 kJ) | ||
| Calories from fat | 192.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.4g | 33% | |
|---|---|---|---|
| Cholesterol | 87.7mg | 29% | |
| Sodium | 260.45mg | 11% | |
| Potassium | 155.41mg | 3% | |
| Total Carbs | 25.8g | 9% | |
| Sugars | 13.27g | 53% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 5.33g | 11% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 66.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 313.76 Kcal (1314 kJ) | ||
| Calories from fat | 193.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.5g | 33% | |
|---|---|---|---|
| Cholesterol | 88.08mg | 29% | |
| Sodium | 261.6mg | 11% | |
| Potassium | 156.09mg | 3% | |
| Total Carbs | 25.91g | 9% | |
| Sugars | 13.33g | 53% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 5.35g | 11% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 66.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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