Preheat oven to 325 degrees.
For filling, beat cream cheese, 1 1/2 c. sugar, eggs and flour until very creamy.
Stir in pumpkin, cinnamon, vanilla, lemon peel, ginger and nutmeg.
Mix until smooth and pour into well greased crust lined spring form pan.
Bake for 1 1/2 hours, or until a knife inserted in the center comes out clean. For your cream topping, mix sour cream, 4 tbsp. sugar, and flavoring and pour over cheese pie while pie is still hot.
Chill for at least four hours before serving.
b>pumpkin cheese filling, preheat the oven to moderately hot (400\u00b0F). Place pumpkin
Preheat oven to 350 degrees F (175 degrees C).
Mix cream cheese and condensed milk together until smooth. Stir in the pureed pumpkin, pumpkin pie spice and eggs. Mix until well combined. Pour batter into the pie shell.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until a knife inserted 1 inch from the edge comes out clean. Serve warm.
Beat cream cheese and sugar.
Add spices and salt.
Add eggs, one at a time, beating well after each.
Stir in pumpkin, milk and vanilla.
Pour into unbaked pie shell.
Bake at 375\u00b0 for 45 to 50 minutes.
Chill and serve with whipped cream.
Stir cream cheese until soft.
Add dry milk, sugar substitute and vanilla.
Blend in 1/2 cup whipped topping.
Spread evenly over bottom of crust.
In medium bowl, combine evaporated skim milk, canned pumpkin and pie spice.
Add dry pudding mix.
Mix well, using wire whisk.
Pour over cream cheese mixture.
Chill until set.
Top with whipped topping before serving.
Let cream cheese soften at room temperature.
Beat with brown sugar, cinnamon, nutmeg, ginger and salt.
Add eggs, one at a time, beating well after each one.
Stir in canned pumpkin, milk and vanilla; mix well.
Pour into the unbaked pie shells.
Bake at 375\u00b0 for about 45 minutes.
Cool and store in fridge until ready to serve.
Top with whipped cream.
Preheat oven to 350\u00b0.
Mix cream cheese until fluffy.
Add sweetener, spice and salt.
Mix well.
Add eggs, one at a time. Beat in pumpkin and vanilla.
Pour mixture into graham cracker crust.
Bake 40 minutes.
Beat 1 egg until creamy.
Cream together cream cheese, 1/2 cup sugar and the beaten egg.
Then add pumpkin, rest of sugar, other egg, flour, cinnamon and milk.
Pour into pie shell.
Bake at 350\u00b0 until done (about 50 minutes).
Wash pumpkin, remove seeds,place in bowl
Beat cream cheese until fluffy, gradually adding sugar combined with spices.
Add eggs, one at a time, beating well after each.
Beat in pumpkin and vanilla.
Pour into prepared shell. Bake at 350\u00b0 for 40 minutes, or until knife inserted in center comes out clean.
During last 15 minutes of baking, pecan halves may be placed on top as decoration.
Chill before serving.
Preheat oven to 350\u00b0.
In a large bowl, beat cream cheese until fluffy; gradually add sugar, salt and spices.
Add eggs one at a time, beating well after each addition.
Stir in pumpkin and vanilla.
Pour into prepared shell.
Bake for 40 minutes or until a knife inserted in middle comes out clean.
Preheat oven to 375\u00b0. In large bowl with mixer on medium speed, beat cream cheese, sugar, flour, cinnamon, ginger, salt and nutmeg. Add pumpkin, flour and evaporated milk until well blended. Pour into unbaked pie shell and bake for 30 minutes.
Preheat oven to 350\u00b0.
Beat Ricotta until smooth with electric hand mixer.
Gradually beat in sugar.
Add eggs, 1 at a time. Sift together flour, cinnamon, allspice, ginger and salt and add to mixture.
Beat in pumpkin, half and half and bourbon.
eat.
Beat together cream cheese, Cheddar cheese, pumpkin puree, garlic powder, Worcestershire
Beat cream cheese, softened with sugar, cinnamon, ginger, salt and nutmeg.
Add eggs, one at a time; beat well after each.
Stir in canned pumpkin, milk and vanilla.
Pour into unbaked 9-inch pastry shell.
Bake at 375\u00b0 for about 45 to 50 minutes.
Chill. Serve with whipped cream.
Mix pudding and milk on low speed until blended.
Add pumpkin, spice and 1/2 of Cool Whip.
Pour into pie shell.
Chill until set.
Garnish with rest of Cool Whip.
Process pumpkin and next 9 ingredients in container of an electric blender or food processor until smooth, stopping once to scrape down sides.
Pour pumpkin mixture into prepared pie crust. Bake at 350\u00b0 for 1 hour and 10 minutes. or until knife inserted in center comes out clean.
Cool completely on a wire rack.
Combine softened cream cheese, sugar and vanilla, mixing until well blended.
Add egg; mix well.
Pour onto bottom of pastry shell.
Combine remaining ingredients; mix well.
Carefully pour over cream cheese mixture.
Bake at 350\u00b0 for 65 to 70 minutes (or until done).
Cool; brush with maple syrup.
In a saucepan, combine gelatin, brown sugar, salt, nutmeg, cinnamon, milk, water, egg yolks and pumpkin. Cook over medium heat about 10 minutes. Remove from heat and chill.
When ready to assemble, beat egg whites until stiff. Gradually beat in granulated sugar. Fold pumpkin mixture gently into egg-white mixture.
Turn into pie shell and chill until firm.
or the top of the pie.
Prepare your coconut pudding