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Pumpkin Cheese Pie

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 6 hr
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.
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.
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