2-8 oz. pkgs. cream cheese, softened
1/2 cup white sugar
1/2 tsp. vanilla
2 eggs
1-9" graham cracker pie crust
1/2 cup pumpkin puree
1/2 tsp. ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup whipped cream
Preheat oven to 325˚. In large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs, one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin and spices to remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated 325˚ oven for 35-40 minutes or until center is almost set. Allow to cool, the refrigerate for 3 hours or overnight. Cover with whipped cream before serving.
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