NO-BAKE PUMPKIN CHEESECAKE PIE
This was my first attempt at a recipe on my own and it was incredible.
Provided by Ken Leo Heintzman
Categories Fruits and Vegetables Vegetables Squash
Time 4h10m
Yield 8
Number Of Ingredients 5
Steps:
- Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.
- Refrigerate pie until the filling is set, 4 to 6 hours.
Nutrition Facts : Calories 374.4 calories, Carbohydrate 43.6 g, Cholesterol 34.1 mg, Fat 20.7 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 11.9 g, Sodium 271.5 mg, Sugar 25.1 g
FLUFFY PUMPKIN PIE
Children love this pie-marshmallows make the filling light and fluffy. It's a quick and easy recipe that I've shared many times over the years. Since it doesn't need to bake, this pie comes in handy at Thanksgiving and Christmas when your oven is in demand. -Phyllis Renfro, White Bear Lake, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack., In a small heavy saucepan, melt marshmallows over low heat. Remove from the heat. Stir in the pumpkin, cinnamon, allspice and salt; cool to room temperature., Fold in whipped topping. Spoon into pastry shell. Refrigerate for at least 4 hours before serving. Garnish with additional whipped topping and cinnamon if desired.
Nutrition Facts : Calories 338 calories, Fat 16g fat (12g saturated fat), Cholesterol 30mg cholesterol, Sodium 249mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
FLUFFY PUMPKIN CHEESECAKE PIE
Traditional pumpkin pie and tempting cheesecake are two favorite American desserts. This fast-to-fix pie combines the best of both- the spicy pumpkin flavor and a rich cheesecake texture! Presented at a Taste of Home cooking school
Provided by Malee_H
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, beat cream cheese, sugar and pumpkin pie spice on medium speed until smooth.
- Stir in pumpkin.
- Add eggs, and mix until blended.
- Place crust on a baking sheet and pour filling into crust.
- Bake at 350 for 40 minutes or until center is almost set.
- Cool completely on wire rack.
- Refrigerate for 3 hours or overnight.
- Garnish with whipped topping (and spices, chocolate morsels, etc.) if desired.
Nutrition Facts : Calories 328.1, Fat 21.2, SaturatedFat 9.8, Cholesterol 93.4, Sodium 350, Carbohydrate 30.8, Fiber 1.2, Sugar 23.1, Protein 5.3
FLUFFY PUMPKIN CHEESECAKE PIE
Make and share this Fluffy Pumpkin Cheesecake Pie recipe from Food.com.
Provided by Gagoo
Categories Cheesecake
Time 55m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 6
Steps:
- In large mixing bowl beat cream cheese on medium speed until fluffy.
- Add sugar & spice - beat until combined.
- Add eggs, one @ a time, mixing until just combined after each addition.
- Stir in pumpkin.
- Pour into crust and bake @ 350 degree oven for 35 to 40 minutes or until center is almost set.
- Cool for 1 hour on wire rack.
- Refrigerate at least 3 hours before serving.
- * Soften cream cheese in microwave @ high for 15 to 20 seconds.
- ** May substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.
FLUFFY PUMPKIN CHEESECAKE PIE
Number Of Ingredients 6
Steps:
- 1. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and spice. Beat until combined.2. Add eggs, one at a time, mixing until just combined after each addition. Stir in pumpkin.3. Pour into crust. Bake at 350°F for 30 to 35 minutes or until center is almost set. Cool for 1 hour on wire rack. Refrigerate at least 3 hours.4. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.**NOTE: May substitute 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of pumpkin pie spice.
Nutrition Facts : Nutritional Facts Serves
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