Recipe Details
Ingredients
-
10ouncespumpkin pie filling
-
8 ¾ouncescream cheese (at room temperature)
-
2cupsfrozen whipped topping, thawed and divided
-
1cupconfectioners’ sugar
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1(9-inch)prepared shortbread pie crust
-
1teaspoonground cinnamon for dusting (Optional)
Cooking Directions
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Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners’ sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.
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Refrigerate pie until the filling is set, 4 to 6 hours. Sprinkle ground cinnamon on top before serving, if desired.
Tips
Cook’s Note:
For a more tart pumpkin cheesecake, use pumpkin puree instead of pumpkin pie filling.
For decoration and added flavor, sprinkle ground cinnamon atop the whipped cream.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories454 | |
| % Daily Value * | |
| Total Fat 26g |
34% |
| Saturated Fat 14g |
70% |
| Cholesterol 31mg |
10% |
| Sodium 356mg |
15% |
| Total Carbohydrate 51g |
18% |
| Dietary Fiber 4g |
15% |
| Total Sugars 21g |
|
| Protein 5g |
10% |
| Vitamin C 1mg |
1% |
| Calcium 53mg |
4% |
| Iron 2mg |
8% |
| Potassium 137mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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