Gluten free, vegetarian
Ingredients:
Graham crackers crust (I used MI-DEL gluten free)
12 ounces softened cream cheese
1/2 cup sugar
1 1/2 tsp pumpkin pie spice
1 cup pure pumpkin
2 eggs
Instructions:
Soften cream cheese (either set on counter to warm up or put cream cheese in microwave on 10 second bursts until soft).
Mix cream cheese, pumpkin pie spice, & sugar. Mix on medium until incorporated and fluffy. Stir in pumpkin and eggs. Pour into crust and bake in over at 350F for 40 min.
Cool and put in fridge for min 3 hrs.
Nutrition:
Serves 8
Calories: 346
Fat: 22g
Carbs: 35.5g
Protein: 5.5g