Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPies - Pumpkin - Pumpkin Cheesecake Pie
Famous Authors (View All Authors)
Pies - Pumpkin -  Pumpkin Cheesecake Pie Post by :mythirdeye666 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :622

Click below to download : Pies - Pumpkin - Pumpkin Cheesecake Pie (Format : PDF)

Pies - Pumpkin - Pumpkin Cheesecake Pie

1 (9") graham cracker crust
2 (8 oz) packages cream cheese (room temp)
1/2 cup granulated sugar
2 eggs
1 cup canned pumpkin filling
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla

Place rack in center of oven. Preheat oven to 350 F.

Blend cream cheese and sugar in food processor until smooth. Add eggs, pumpkin, spices and vanilla. Process until smooth. Pour this mixture into the crust and bake for 30 minutes or until the top looks dry, with only a small damp spot remaining in the center. Cool completely before serving, refrigerating or freezing.

Makes 8 servings.
If you like this book please share to your friends :

Pies - Pumpkin -  Pumpkin Chiffon Pie - Diabetic Pies - Pumpkin - Pumpkin Chiffon Pie - Diabetic

Pies - Pumpkin -  Pumpkin Chiffon Pie - Diabetic
Basic Pie Crust (All-purpose flour). Recipe follows3-1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener, divided 1 envelope unflavored gelatin 1 teaspoon cornstarch 1/2 cup fat-free milk 2 egg yolks 2 cups canned pumpkin 1 teaspoon pumpkin pie spice 1 teaspoon vanilla 1/8 teaspoon salt 1 cup light whipped topping Light whipped topping, as garnish Make Basic Pie Crust, substituting 1 teaspoon Equal for Recipes for the sugar. Roll pastry on floured surface to circle 1-1/2 inches larger than inverted 9-inch pie pan. Ease pastry into pan; trim and flute. Pierce bottom of pastry with tines of a fork. Bake

Pies - Pumpkin Cheesecake Mousse Pie Pies - Pumpkin Cheesecake Mousse Pie

Pies - Pumpkin Cheesecake Mousse Pie
One 9-inch pie for the crust: 1 package graham cracker crumbs 1/3 cup packed light brown sugar 1 stick melted butter for the filling: 1 (8-ounce) package cream cheese 1 can (14-ounces) sweetened condensed milk 1 can (15-ounces) pumpkin puree (1 3/4 cups) 2 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp ground nutmeg 1/2 tsp ground mace 1/4 tsp ground cloves 1 package instant vanilla pudding (4 serving size) 1/2 cup cold water 1 cup heavy cream, whipped Preheat the oven to 350°. With a brush, liberally brush the melted butter in your pie plate. To make the crust,