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Cream Cheese Pumpkin Pie Recipe
|Fine graham cracker crumbs||1 Cup (16 tbs)|
|Granulated sugar/Packed brown sugar||1⁄4 Cup (4 tbs)|
|Cream cheese||8 Ounce (1 Package)|
|Canned pumpkin||1 Cup (16 tbs)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||1 1⁄2 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2435 Calories from Fat 1172
% Daily Value*
Total Fat 132 g203.7%
Saturated Fat 55.9 g279.3%
Trans Fat 0 g
Cholesterol 883.9 mg
Sodium 1132.3 mg47.2%
Total Carbohydrates 286 g95.3%
Dietary Fiber 10.9 g43.5%
Sugars 237.2 g
Protein 39 g78.5%
Vitamin A 867.2% Vitamin C 17.7%
Calcium 56.6% Iron 54.2%
*Based on a 2000 Calorie diet
Microwave at HIGH (100%) until melted, 30 seconds to 1 minute.
Add graham cracker crumbs and sugar; mix thoroughly.
Press mixture firmly against bottom and side of pie plate.
Microwave at MEDIUM-HIGH (70%) until hot, 2 to 4 minutes.
Cool completely before filling.
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%).
Microwave 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.