Try this Fluffy Pumpkin Cheescake Pie recipe, or contribute your own.
Suggest a better description1. In large mixing bowl, beat cream cheese on medium speed of electric mixer until fluff. Add sugar and spice. Beat until combined.
2. Add eggs, one at a time, mixing until just combined after each addition. Stir in pumpkin.
3. Pour into crust. Bake at 350 for 30 to 35 minutes or until center is almost set. Cool for 1 hour on wire rack. Refrigerate at least 3 hours.
4. Garnish as desired. Store in refrigerator.
May substitute pumpkin pie spice with 1 tsp ground cinnamon, 1/4 tsp ground ginger and 1/8 tsp ground cloves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (120g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 242 | ||
Calories from Fat: 134 (55%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 14.9g | 20 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 48mg | 15 % | |
Sodium 238.9mg | 8 % | |
Potassium 152.8mg | 4 % | |
Total Carbohydrate 24.7g | 7 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 21.9g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 242
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.