INGREDIENTS:
2 packages (8oz each) Cream Cheese softened (we usually get the low fat or fat free)
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon (I added a bit more because we would eat anything with cinnamon in this house but 1/4 tsp is what the recipe calls for).
Dash ground nutmeg (I was heavy on my dash - recommend)
Thawed Cool Whip
1 Graham Cracker Pie Crust
HOW TO MAKE:
Heat oven to 325 degrees.
BEAT cream cheese, sugar and vanilla with mixer until well blended. Beat in eggs, 1 at a time, until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.
TOP the pie crust with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve topped with cool whip.
*recipe courtesy of Kraft
1 Graham Cracker Pie Crust
HOW TO MAKE:
Heat oven to 325 degrees.
BEAT cream cheese, sugar and vanilla with mixer until well blended. Beat in eggs, 1 at a time, until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.
TOP the pie crust with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve topped with cool whip.
*recipe courtesy of Kraft
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