Fluffly Pumpkin Cheesecake Pie

Cheesecake pies are a simple substitute for the often labor-intensive project of making a traditional cheesecake. This one is simplified even more by using a purchased graham cracker crust. I personally think that the purchased graham cracker crusts are very good and very helpful when time is tight, like during the holiday season. Blessings...

Recipe:

12 ounces low-fat cream cheese, softened
1/2 cup sugar
1-1/2 tsps. pumpkin pie spice
1 cup canned pumpkin
2 eggs
1 (6 oz.) Ready Crust graham cracker pie crust
whipped topping or whipped cream for garnish, if desired

1. In a mixing bowl, beat cream cheese, sugar and pumpkin pie spice on medium speed until smooth.
2. Stir in pumpkin. Add eggs and mix until blended.
3. Place crust on a baking sheet. Pour filling into crust.
4. Bake in a 350 degree oven for 40 minutes or until center is almost set. Cool completely on a wire rack.
5. Refrigerate for 3 hours or overnight. Garnish with whipped topping or whipped cream if desired.

Yield: 8 servings
8 servings = 289 calories and 2 gms. fiber (without garnish)
6 servings = 385 calories and 2.6 gms. fiber (without garnish)