* Exported from MasterCook *

PUMPKIN CREAM CHEESE PIE

Recipe By :
Serving Size : 8 Preparation Time :0:20
Categories : 5-10G Low Carb

Dessert Cheesecake Baked


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pecan Shortbread Cookie Crust
1 cup splenda
3 tbsp flour
1 8 oz pack cream cheese -- plus
1 3 oz pack cream cheese
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
3 eggs
1 15 oz can pumpkin
(not pumpkin pie mix)
1 tbsp milk

Heat oven to 375°F-190°C. Bake Pecan Shortbread Cookie Crust: cool.

Beat splenda, flour and cream cheese in large bowl with electric mixer on low speed until smooth; reserve 1/2 cup. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.

Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat.

Cover crust with 3-inch strip of aluminum foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.

Source:
"Betty Crocker Holiday November 2000 Page 80"
S(MasterCook Formatted By):
"Patricia "
T(Bake):
"0:52"


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Per Serving (excluding unknown items): 188 Calories; 15g Fat (68.2% calories from fat); 6g Protein; 10g Carbohydrate; 1g Dietary Fiber; 113mg Cholesterol; 138mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat.


NOTES :> The AUSSIE Low Carb Gourmet Tony Blakemore Nov. 2000
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0