Makes:
8 servings
Total Time:
6 hr
Submitted by:
Category:
Desserts
Sub Category: Pies
what you need
- 2 packages (8 ounce each) cream cheese, softened
- 1 1/2 cups sugar
- 4 large eggs
- 2 tsp. flour
- 1 can (16 ounce) pumpkin
- 1 tsp. ground cinnamon, vanilla, grated lemon peel, ground ginger, & ground nutmeg
- 10-inch graham cracker crust
- 1 1/2 cups sour cream
- 4 tsp. sugar
- 1 tsp. vanilla or maple flavoring
make it
Preheat oven to 325 degrees F. For filling beat cream cheese, 1 1/2 cups sugar, eggs, and flour until very creamy. Stir in pumpkin, cinnamon, vanilla, lemon peel, ginger, and nutmeg. Mix until smooth.
Pour into well-greased, crust-lined springform pan.
Bake for 1 1/2 hours or until knife inserted comes out clean.
For sour cream topping mix sour cream, 4 tsp. sugar, and flavoring. Pour over pie while it is still hot. Chill for at least four hours before serving.
Notes
When I first made this pie I omitted the vanilla, lemon peel, and ginger and it still tasted great. Also I used a premade graham cracker crust.
