From the Pantry Butler kitchen
Pumpkin Cheese Pie
A great option for cheesecake lovers. Less fat and saturated fat than a standard cheesecake but all of the flavor. USDA MyPlate Kitchen — California Health Department, Los Angeles County — Es Facil Campaign — Recipe submitted by Maria Pallares (public domain), via myplate.food
Ingredients
- 8 ounces cream cheese, reduced fat
- 8 ounces cream cheese, non-fat
- 2 eggs
- 4 egg whites
- 1 1/4 cups sugar
- 2 cans pumpkin — 29 ounces
- 1 teaspoon ginger
- 1 tablespoon cinnamon
- 2 graham cracker pie crusts — 9 inch
Method
- Wash hands with soap and water.
- Preheat oven to 350 °F.
- Place the cream cheeses, eggs, and sugar in a large mixing bowl.
- Mix at medium speed until creamed.
- Add the remaining ingredients and mix at medium speed until ingredients are well mixed.
- Spoon the mixture evenly in each pie crust and place both in the oven for approximately 50 minutes until pies look firm in the middle.
Save this to your own cookbook
The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.
Save this recipe →