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Creamy Pumpkin Pie

Creamy Pumpkin Pie recipe
photo by:kraft
The sour cream helps make this pumpkin pie creamy, while the cream cheese gives it a flavor and texture that's as much cheesecake as it is pie!
10 min
3 hr 50 min
8 servings
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What You Need

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
cup  granulated sugar
cup  BREAKSTONE'S or KNUDSEN Sour Cream, divided
cup  canned pumpkin
tsp.  vanilla
tsp.  pumpkin pie spice
 ready-to-use graham cracker crumb crust (6 oz.)
Tbsp.  brown sugar

Make It

PREHEAT oven to 350°F. Beat cream cheese and granulated sugar in large bowl with electric mixer on medium speed until well blended. Add 3/4 cup of the sour cream, the pumpkin, vanilla and pumpkin pie spice; mix until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.

BAKE 40 min. or until center is almost set. Cool. Refrigerate several hours or overnight.

MIX remaining 1/4 cup sour cream and the brown sugar; spoon over chilled cheesecake just before serving. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Healthy Living
Trim 50 calories, 6 grams of fat and 5 grams of saturated fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and a ready-to-use reduced-fat graham cracker crumb crust.
Substitute 1/2 tsp. ground cinnamon, dash of ground cloves and dash of ground nutmeg for the pumpkin pie spice.
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