(by Shirley McNevich)
1 ready made graham cracker pie crust
12oz. softened Philadelphia cream cheese
1/2 cup white sugar
1 1/2 tsp. pumpkin pie spice
1 cup Libby's canned pumpkin
2 eggs
Cool Whip
In a mixer add cream cheese, white sugar, pumpkin pie spice--beat on medium speed. Add eggs--beat. Add pumpkin--beat well. Pour batter into the ready made graham cracker crust (be sure to remove the plastic insert but leave the graham cracker crust in its foil tin). Bake at 350 degrees for 40 minutes. Cool completely, then refrigerate overnight. Keep refrigerated. Serve with Cool Whip. Use the removed plastic insert upside down to cover the pie.
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