Behind the Recipes
Cream Cheese Pumpkin Pie by Divya Gugnani
INGREDIENTS:
1 small can (15oz) pumpkin pie filling
1 pkg soft (8oz) cream cheese
1 large tub whip cream
1 tsp. pumpkin pie spice
2 deep 9" graham cracker pie crusts
a pinch of cinnamon
whip cream (for serving)
PREPARATION:
1. Combine pumpkin, cream cheese, and spice in mixer until well blended.
2. Fold into whip cream gently.
3. Spoon into pie shells; fill crust well.
4. Cover and refrigerate for about an hour.
5. Service with whip cream and a pinch of cinnamon.
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