Get the best of both worlds when you whip up a delicious Pumpkin Cheesecake Pie. Your family and friends will love this Pumpkin Cheesecake Pie that brings in the flavors of fall from My Food and Family.
Beat 2 pkg. cream cheese with pumpkin, 1/2 cup sugar, pumpkin pie spice and 1/2 tsp. vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour into crust.
Bake 40 min. or until center is almost set. Cool completely.
Refrigerate 3 hours.
Beat remaining cream cheese, sugar and vanilla in large bowl with mixer until blended. Fold in COOL WHIP; spread over pie.
Sprinkle lightly with additional pumpkin pie spice before serving.
You’ll know it’s a special occasion when you get to enjoy a serving of this pumpkin cheesecake pie.
How to Fold
Use a folding technique to incorporate light airy ingredients, such as thawed COOL WHIP Whipped Topping, beaten egg whites or whipped cream, into heavier mixtures, such as thickened JELL-O Pudding or prepared cake batter. Start by stirring a small amount of the lighter mixture into the heavier mixture to thin it slightly. Then, blend the remaining two mixtures by using a rubber spatula to gently cut down vertically into both mixtures, then scraping the spatula across the bottom of the bowl and up the side to fully incorporate the two mixtures, rotating the bowl as you go.
Calories From Fat
% Daily Value*
Total Fat 36g
Saturated Fat 20g
Trans Fat 1g
Total Carbohydrates 36g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.