Perfect for Thanksgiving... or anytime of the year!
2 pkgs (8 oz each) cream cheese
1/2 cup sugar (can substitute 1/4 cup with 1/4 cup Splenda, if that's your thing)
1/2 tsp vanilla
2 eggs
1/2 cup canned pumpkin puree (not pumpkin pie filling)
1 tsp cinnamon
1 tsp pumpkin pie spice
9" graham cracker crust
*Preheat oven to 325F. In large bowl combine softened cream cheese, sugar, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time. Remove one cup of batter and spread into bottom of graham cracker crust.
*Add pumpkin and spices to remaining batter and stir until blended. Carefully spread pumpkin layer over first later in the crust. Bake in preheated oven 35-45 minutes, or until center is almost set. Allow to cool, then chill for several hours or overnight. Serve with whipped cream.
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(from Grandma Doreen's kitchen, courtesy of kalyn's kitchen)
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