Pumpkin Cheese Pie

Name: Pumpkin Cheese Pie
Yield: 16 servings
Ingredients: 8 ounces cream cheese, reduced fat; 8 ounces cream cheese, non-fat; 2 eggs; 4 egg whites; 1 1/4 cups sugar; 2 cans pumpkin (29 ounces); 1 teaspoon ginger; 1 tablespoon cinnamon; 2 graham cracker pie crusts (9 inch)

Source: California Health Department, Los Angeles County Es Facil Campaign Recipe submitted by Maria Pallares

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

A great option for cheesecake lovers. Less fat and saturated fat than a standard cheesecake but all of the flavor.

Makes

16 servings

Ingredients

8 ounces cream cheese, reduced fat
8 ounces cream cheese, non-fat
2 eggs
4 egg whites
1 1/4 cups sugar
2 cans pumpkin (29 ounces)
1 teaspoon ginger
1 tablespoon cinnamon
2 graham cracker pie crusts (9 inch)

Directions

Wash hands with soap and water.
Preheat oven to 350 °F.
Place the cream cheeses, eggs, and sugar in a large mixing bowl. Mix at medium speed until creamed. Add the remaining ingredients and mix at medium speed until ingredients are well mixed.
Spoon the mixture evenly in each pie crust and place both in the oven for approximately 50 minutes until pies look firm in the middle.

Notes

Learn more about: Pumpkins

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.