Recipe 707 - Easy Pumpkin Cheesecake Pie
Recipe 707 - Easy Pumpkin Cheesecake Pie
(by Shirley McNevich)
1 readymade graham cracker pie crust
12oz. softened Philadelphia cream cheese
1/2 cup white sugar
1 1/2 tsp. pumpkin pie spice1 cup Libby's canned pumpkin
2 eggs
Cool Whip
In a mixer add cream cheese, white sugar, pumpkin pie spice--beat on medium
speed. Add eggs--beat. Add pumpkin--beat well. Pour batter into the readymade
graham cracker crust (be sure to remove the plastic insert but leave the graham
cracker crust in its foil tin). Bake at 350 degrees for 40 minutes. Cool completely, then
refrigerate overnight. Keep refrigerated. Serve with Cool Whip. Use the removed
plastic insert upside down to cover the pie.
Continue to:
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About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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