|Pumpkin Cheesecake Pie
A Recipe from Sneaky Kitchen
1 8-oz pkg. Neufchatel or lite cream
3/4 cup sugar
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/8 tsp allspice
1 15-oz (of 16 oz) can of pumpkin
1 tsp vanilla
1/2 cup skim or low-fat milk
1 deep dish
pie crust, regular or graham,
2 regular size pie crusts
oven to 425° F.
Place softened cream cheese in bowl and beat until
fluffy. Add spices to the sugar, and add to the cream cheese.
Continue to beat. Add eggs one at a time, beating after each
addition. Add pumpkin, beating, then milk and vanilla.
Pour into pie shell(s). Place in oven and
immediately turn down to 350° F. (Note: if using a heavy ceramic pie
plate, leave at 425° F for about 5 minutes before lowering heat.)
Bake for about 45 minutes to an hour for a deep dish pie or 30
or 40 minutes for 2
shallow ones; watch them, and test with a clean dry table knife inserted in the
center. If the filling coats the knife, continue to bake; when it comes
out clean or with just a few curds clinging, it's done.
Refrigerate when cool. Serve with a dollop of lite Cool Whip if desired.