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Creamy Cheesecake Pumpkin Pie


Creamy Cheesecake Pumpkin Pie recipe













Trans-fat Free, Low Carb


1 cup graham cracker crumbs
½ cup pecans
2 tablespoons sugar
teaspoon ginger
¼ cup butter
or margarine, melted
¾ cup brown sugar
irmly packed
8 oz cream cheese
16 ounces pumpkin pie filling
½ cup heavy whipping cream
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon cloves, ground
1 dash black pepper
3 large eggs
1 x pecan halves
1 x whipped cream


CRUST: Preheat oven to 350℉ (180℃). Combine cracker crumbs, pecans, sugar and ginger. Add butter. Stir until well coated. Press, evenly, to bottom and sides of a 9" pie plate. Bake 8 to 10 minutes. Cool on a wire rack.

FILLING: Combine brown sugar and cream cheese;beat until light and fluffy. Beat in remaining ingredients in order listed above, adding the eggs one at a time.

NOTE: Filling can be made ahead of time.

Cover and refrigerate overnight.

Bring to room temperature before filling pie shell.

Pour into pie shell. Bake 55 to 60 minutes and use toothpick test for exact timing.

Cool on a wire rack. Pipe edge with whipping cream and garnish with pecans, if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 40g (1.4 oz)
Amount per Serving
Calories 30184% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 14g 72%
Trans Fat 0g
Cholesterol 146mg 49%
Sodium 326mg 14%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 11g
Vitamin A 17% Vitamin C 0%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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