I’m glad my mother gave me this recipe. I think it’s better than regular pumpkin pie, because it doesn’t have a really strong pumpkin taste.
Ingredients
- 2 (8 ounce) packages cream cheese
- ¾ cup white sugar
- 1 (15 ounce) can pumpkin puree
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 2 eggs
- ¼ teaspoon salt
- 2 prepared 8 inch pastry shells
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two pastry shells.
Step 3
Bake at 350 degrees F (175 degrees C) for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping, if desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 218 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat7g | 35% |
Cholesterol54mg | 18% |
Sodium274mg | 12% |
Total Carbohydrate19g | 7% |
Dietary Fiber1g | 4% |
Total Sugars10g | |
Protein4g | |
Vitamin C1mg | 6% |
Calcium37mg | 3% |
Iron1mg | 6% |
Potassium113mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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