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Pumpkin Cheese Pie Recipe
|9 inch pastry crust||1|
|Cream cheese||8 Ounce, softened (1 Package)|
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||2 Tablespoon (Gold Medal)|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Grated lemon peel||1 Teaspoon|
|Grated orange peel||1 Teaspoon|
|Canned pumpkin||16 Ounce|
|Sour cream topping||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2937 Calories from Fat 1458
% Daily Value*
Total Fat 167 g256.6%
Saturated Fat 69.8 g348.9%
Trans Fat 0 g
Cholesterol 943.7 mg
Sodium 1936.7 mg80.7%
Total Carbohydrates 330 g110.2%
Dietary Fiber 18.1 g72.4%
Sugars 192.4 g
Protein 57 g114.9%
Vitamin A 1498.1% Vitamin C 56.1%
Calcium 62.1% Iron 67.7%
*Based on a 2000 Calorie diet
Beat cream cheese, sugar and flour in large mixer bowl until blended.
Add remaining ingredients except topping; beat on medium speed until smooth.
Pour into pastry-lined pie plate.
Bake until knife inserted in center comes out clean, 50 to 55 minutes.
Immediately spread with Sour Cream Topping; cool.
Refrigerate at least 4 hours.