Wednesday, November 24, 2010
Pumpkin Cream Cheese Pie
1 Grahm Cracker Crust
2 pkg. (8-oz.) cream cheese [softened]
3/4 c. sugar
2 TBS. vanilla
1 c. Prepared Pumpkin *Note
*NOTE - Prepare pumpkin according to can as if for making a pie . pour 1 cup into measuring cup and set aside ..YOU may NOT use all of pumpkin, you may use only a little, so save the rest of your pumpkin to add left overs to before freezing or making your pumpkin pie or breads
Heat oven to 350.
Beat cream cheese slightly, add eggs, sugar, vanilla. Beat until light & fluffy. Pour into
crust.pour / sprinkle pumpkin on top of cream cheese, use a kniff to swirl around some.
Bake until firm, about 25 min.
Optional: Cheese Topping:
Mix 1 c. dairy sour cream, 2 TBS. sugar, & 2 teaspoons of vanilla. Mix and spread on top of hot pie "CAREFULLY" let all cool. Refrigerate at least 8 hrs.