Creamy Pumpkin Pie

295 8 servings, 1 piece (121 g) each
Recipe By
Reviews
Prep Time
15
min.
Total Time
4
hr.
55
min.
Servings

8 servings, 1 piece (121 g) each

The sour cream helps make this pumpkin pie creamy, while the cream cheese gives it a flavour and texture that's as much cheesecake as it is pie!

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What You Need

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Make It

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  • Heat oven to 350┬░F.
  • Beat cream cheese spread and granulated sugar in large bowl with mixer until blended. Add 3/4 cup sour cream, pumpkin, pumpkin pie spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
  • Bake 40 min. or until centre is almost set. Cool. Refrigerate 3 hours.
  • Mix remaining sour cream and brown sugar; spoon over cheesecake just before serving.

Substitute

Substitute 1/2 tsp. ground cinnamon, dash of ground cloves and dash of ground nutmeg for the pumpkin pie spice.

Variation

Prepare using Philadelphia Brick Cream Cheese and regular (full-fat) sour cream.

Servings

  • 8 servings, 1 piece (121 g) each

Nutritional Information

Serving Size 8 servings, 1 piece (121 g) each
AMOUNT PER SERVING
Calories 280
% Daily Value
Total fat 14g
Saturated fat 6g
Cholesterol 75mg
Sodium 320mg
Carbohydrate 34g
Dietary fibre 1g
Sugars 24g
Protein 7g
   
Vitamin A 35 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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