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Add a photoServings: 6
Ingredients
- 8 ounce Cream Cheese, Softened, 1 Pk
- 3/4 c. Brown Sugar, Firmly Packed
- 1 tsp Cinnamon, Grnd
- 1/2 tsp Ginger, Grnd
- 1/2 tsp Salt
- 1/4 tsp Cloves, Grnd
- 3 x Large eggs, Lg
- 1 c. Pumpkin, Mashed, Canned
- 1 c. Lowfat milk
- 1 tsp Vanilla
- 1 x Unbaked 9-inch Pie Shell
- 1 c. Dairy Lowfat sour cream
- 2 Tbsp. Sugar
Directions
- Cream the cream cheese, brown sugar, spices and salt together, in a bowl, till they are light and fluffy, using an electric mixer set on medium speed. Add in the Large eggs, one at a time, beating well after each addition.
- Blend in the pumpkin, lowfat milk, and vanilla. Pour the mix into the unbaked pie shell. Bake in a preheated 375 degree F. oven for 45 to 50 min or possibly till a knife inserted halfway between the edge and center comes out clean. Cold slightly on a wire rack.
- Meanwhile blend the lowfat sour cream and sugar together and spread over the top of the hot pie. Return the pie to the oven and bake an additional 3 to 5 min or possibly just till the topping is set. Cold on a wire rack.
- Cover and refrigeratein the refrigerator before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 6 servings | |
| Calories 384 | |
| Calories from Fat 206 | 54% |
| Total Fat 23.4g | 29% |
| Saturated Fat 12.74g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 168mg | 56% |
| Sodium 406mg | 17% |
| Potassium 289mg | 8% |
| Total Carbs 37.51g | 10% |
| Dietary Fiber 0.3g | 1% |
| Sugars 36.03g | 24% |
| Protein 7.71g | 12% |
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