Behind the Recipes
Light and Creamy Pumpkin Pie by Divya Gugnani
Makes 6 to 8 servings
INGREDIENTS:
1 (8-ounce) package low fat cream cheese at room temperature
2 cups canned pumpkin, mashed
1 cup brown sugar
1/4 tsp. salt
1 egg plus 2 egg yolks, slightly beaten
1 cup light cream
1/4 cup (1/2 stick) melted butter
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. pumpkin pie spice
9 inch ready made pie crust
Whipped cream, for topping
PREPARATION:
1. Preheat oven to 350 degrees F.
2. For the filling, beat the cream cheese with a hand mixer. Add the pumpkin and mix until combined. Add the sugar and salt, and mix until combined. Add the eggs mixed with the yolks, light cream, and melted butter, and mix until combined. Lastly, add the vanilla, cinnamon and pumpkin pie spice and mix well.
3. Pour filling into prepared crust and bake for 50 minutes or until the pie is set. Place the pie on a wire rack until cool. Top the pie with a generous amount of whipped cream.
< PREVIOUS RECIPE NEXT RECIPE >
Share This >
