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Ingredientes
- 1 (9 inch) unbaked pastry shell
- 1 (8 ounce) pkg. cream cheese, softened
- 3/4 c. sugar
- 2 T flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 teaspoon grated lemon peel
- 1 teaspoon grated orange peel
- 1/4 teaspoon vanilla
- 3 large eggs
- 1 (1 pound) can pumpkin
- Lowfat sour cream topping (see below)
Direcciones
- Heat oven to 350 degrees. In a large mixing bowl, blend cream cheese, sugar and flour. Add in remaining ingredients except topping; beat till smooth.Pour into pastry-lined pie pan. Cover edge with a 2 to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 min of baking.
- Bake 50-55 min or possibly till knife inserted in center of pie comes out clean. Immediately spread top of pie with Lowfat sour cream Topping. Cool. Chill at least 4 hrs. Serve well chilled.
- Blend 3/4 cup lowfat sour cream, 1 tbsp sugar and 1/4 tsp vanilla.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 8 servings | |
| Calories 303 | |
| Calories from Fat 116 | 38% |
| Total Fat 13.1g | 16% |
| Saturated Fat 6.51g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 165mg | 7% |
| Potassium 79mg | 2% |
| Total Carbs 42.06g | 11% |
| Dietary Fiber 0.3g | 1% |
| Sugars 31.47g | 21% |
| Protein 5.11g | 8% |
