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Pumpkin Cheese Pie

Microwaverina's picture
  Graham cracker 1
  Cream cheese 8 Ounce (1 package)
  Canned pumpkin 1 Cup (16 tbs)
  Packed brown sugar 3⁄4 Cup (12 tbs)
  Eggs 3
  All purpose flour 1 1⁄2 Tablespoon
  Ground cinnamon 1 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Vanilla 1⁄2 Teaspoon

Prepare crust.
Set aside.
Place cream cheese in medium bowl.
Microwave at MEDIUM (50%) until softened, 1 to 2 minutes.
Add remaining ingredients.
Beat at medium speed of electric mixer until smooth and well blended.
Microwave at MEDIUM-HIGH (70%) until hot and thickened, 6 to 8 minutes, stirring every 2 minutes.
Pour into crust.
Reduce power to MEDIUM (50%).
Micro wave until filling is firm to the touch, 10 to 15 minutes.
Center may appear soft-set.
Garnish with pecan halves, if desired.
Refrigerate until set.

Recipe Summary

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1890 Calories from Fat 843

% Daily Value*

Total Fat 96 g147.3%

Saturated Fat 49.7 g248.5%

Trans Fat 0 g

Cholesterol 883.9 mg294.6%

Sodium 1083.9 mg45.2%

Total Carbohydrates 230 g76.6%

Dietary Fiber 11.3 g45.3%

Sugars 185.3 g

Protein 39 g77.6%

Vitamin A 835% Vitamin C 17.6%

Calcium 57.3% Iron 56.7%

*Based on a 2000 Calorie diet

Pumpkin Cheese Pie Recipe