Low Cal Pumpkin Cheese Pie
Yield
1 piePrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 8 | ounces |
cream cheese
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 1 ½ | cups |
canned pumpkin purée
|
|
| 1 | cup |
evaporated milk
skim |
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 231.2 | ml/g |
cream cheese
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 355 | ml |
canned pumpkin purée
|
|
| 237 | ml |
evaporated milk
skim |
|
| 2 | large |
eggs
|
|
| 5 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
|
|
Directions
Combine the softened cream cheese, vanilla and 1 egg in a bowl.
Stir well.
Spread into bottom of the pie shell.
Combine the pumpkin, milk and remaining ingredients in a mixing bowl or work bowl of processor.
Beat or process until well blended.
Careful pour mixture over prepared shell.
Bake in a 350℉ (180℃). oven for 65 to 70 minute or until a tester comes out clean.
