Serves 16
154 cal · 65 min
Pumpkin Cheese Pie
Recipe GLPR4c058380de64a7
A rich and creamy pumpkin cheesecake made with a blend of reduced-fat and non-fat cream cheese, featuring warm autumn spices like cinnamon and ginger. Baked in graham cracker crusts until set, this dessert delivers a smooth, velvety texture with the classic flavors of fall.
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Ingredients
8 ounces reduced-fat cream cheese
8 ounces non-fat cream cheese
2 eggs
4 egg whites
1 1/4 cups sugar
29 ounces canned pumpkin puree (about 2 cans)
1 teaspoon ground ginger
1 tablespoon ground cinnamon
2 prepared 9-inch graham cracker pie crusts
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Preheat your oven to 350°F. Combine the reduced-fat cream cheese, non-fat cream cheese, whole eggs, and egg whites in a large mixing bowl.
Using an electric mixer on medium speed, beat the cream cheese mixture until smooth and well combined, about 2-3 minutes.
Add the pumpkin puree, sugar, ground ginger, and ground cinnamon to the bowl. Continue mixing on medium speed until all ingredients are fully incorporated and the batter is uniform, about 1-2 minutes.
Divide the pumpkin cheese mixture evenly between the two graham cracker pie crusts, filling each to just below the rim. Place both pies on the middle oven rack.
Bake for approximately 50 minutes, until the filling appears set with only a slight jiggle in the center when gently shaken. The internal temperature should reach 160°F when measured with an instant-read thermometer.
Remove the pies from the oven and allow them to cool to room temperature, then refrigerate for at least 2 hours before serving.
