The best delicious Pumpkin-cream Cheese Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin-cream Cheese Pie recipe today!
Hello my friends, this Pumpkin-cream Cheese Pie recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin-cream Cheese Pie is amazingly delicious, and addictive, everyone will be asking for more Pumpkin-cream Cheese Pie.
What Makes This Pumpkin-cream Cheese Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin-cream Cheese Pie.
Ready to make this Pumpkin-cream Cheese Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-GRAHAM CRACKER CRUST-
1 c Graham cracker crumbs
1/4 c Butter or margarine;melted
PUMPKIN-CHEESE FILLING
12 oz Cream cheese;soft
3/4 c Sugar
1 1/2 tb Flour
3/4 ts Lemon peel;grated
3/4 ts Orange peel;grated
1/4 ts Vanilla extract
2 Eggs
2 Egg yolks
1 c Pumpkin;canned or cooked
SOUR CREAM TOPPING
1 1/2 c Sour cream
2 tb Sugar
1/2 ts Vanilla extract
Make Graham Cracker Crust: In medium bowl, with fork, lightly toss
crumbs with butter, to mix well. With back of metal spoon, press to
bottom and sides (not rim) of 9-inch pie plate. Refrigerate. Preheat
oven to 350 degrees F. Make Pumpkin-Cheese Filling: In large bowl
combine cheese, 3/4 cup sugar, flour, peels, 1/4 ts vanilla, eggs,
egg yolks, and pumpkin; beat at medium speed until smooth. Turn into
crust. Bake 35 to 40 minutes, or until center of pie seems firm when
pie is gently shaken. Meanwhile, make Sour Cream Topping: In small
bowl, combine sour cream with sugar and vanilla; mix well. Spread
topping evenly over pie. Bake 10 minutes longer. Let pie cool
completety in wire rack – about 1 hour. Refrigerate overnight.
Yields
8 Servings
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