Discover a delightful mixture of textures with our Pumpkin Pie Recipe. With sour cream and cream cheese, this Pumpkin Pie Recipe is almost like cheesecake.
What You Need
Original recipe yields 8 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup granulated sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/2 cup canned pumpkin
1/2 tsp. vanilla
1/2 tsp. pumpkin pie spice
1 ready-to-use graham cracker crumb crust (6 oz.)
1 Tbsp. brown sugar
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Let's Make It
Heat 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.
Savor a serving of this indulgent special-occasion dessert that is perfect for a party. One pie makes enough for 8 servings.
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.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 12g
Trans Fat 0.5g
Total Carbohydrates 31g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.