Rating: 4.5 stars
270 Ratings
  • 5 star values: 172
  • 4 star values: 71
  • 3 star values: 19
  • 2 star values: 5
  • 1 star values: 3

I'm glad my mother gave me this recipe. I think it's better than regular pumpkin pie, because it doesn't have a really strong pumpkin taste.

Recipe Summary

cook:
50 mins
total:
1 hr 10 mins
prep:
20 mins
Servings:
16
Yield:
2 - 8 inch pie pans
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two pastry shells.

  • Bake at 350 degrees F (175 degrees C) for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping, if desired.

Nutrition Facts

218 calories; protein 3.8g; carbohydrates 18.8g; fat 14.6g; cholesterol 54mg; sodium 274mg. Full Nutrition
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