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**coronabarb** · June 18, 2006

Pumpkin Cheesecake Pie
From Diana Rattray Southern U.S. Cuisine

2 packages (8 oz each) cream cheese, softened
1/2 cup pumpkin purée
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
dash cloves
2 large eggs
1 9-inch graham cracker pie crust

Combine cream cheese, pumpkin, sugar, vanilla, and spices; mix at medium speed until well blended. Add eggs; mix until blended. Pour into graham cracker crust. Bake at 350° F for 35 to 45 minutes, or until set. Cool. Refrigerate at least 3 hours, or overnight. Serve garnished with sweetened whipped cream or whipped topping.

June 18, 2006	#1
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	Pumpkin Sweets Pumpkin Cheesecake Pie From Diana Rattray Southern U.S. Cuisine 2 packages (8 oz each) cream cheese, softened 1/2 cup pumpkin purée 1/2 cup sugar 1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/8 teaspoon nutmeg dash cloves 2 large eggs 1 9-inch graham cracker pie crust Combine cream cheese, pumpkin, sugar, vanilla, and spices; mix at medium speed until well blended. Add eggs; mix until blended. Pour into graham cracker crust. Bake at 350° F for 35 to 45 minutes, or until set. Cool. Refrigerate at least 3 hours, or overnight. Serve garnished with sweetened whipped cream or whipped topping.