Pumpkin Cheese Pie
A great option for cheesecake lovers. Less fat and saturated fat than a standard cheesecake but all of the flavor.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 slice, 1/16 of recipe (141g)
154
Calories
6g
Protein
25g
Carbs
4g
Fat
2g
Fiber
20g
Sugar
190mg
Sodium
Saturated Fat 2 g · Cholesterol 35 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
cream cheese, reduced fat
8 ounces
cream cheese, non-fat
8 ounces
eggs
2
egg whites
4
sugar
1 1/4 cups
pumpkin
2 cans · 29 ounces
ginger
1 teaspoon
cinnamon
1 tablespoon
graham cracker pie crusts
2 · 9 inch
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 350 °F.
- 3
Place the cream cheeses, eggs, and sugar in a large mixing bowl. Mix at medium speed until creamed. Add the remaining ingredients and mix at medium speed until ingredients are well mixed.
- 4
Spoon the mixture evenly in each pie crust and place both in the oven for approximately 50 minutes until pies look firm in the middle.
Source: USDA MyPlate Kitchen · California Health Department, Los Angeles County Es Facil Campaign Recipe submitted by Maria Pallares
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