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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 74.1
  • Total Fat: 3.4 g
  • Cholesterol: 10.0 mg
  • Sodium: 84.5 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.5 g

View full nutritional breakdown of Rumbamel's Crustless Pumpkin Cheesecake calories by ingredient
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Rumbamel's Crustless Pumpkin Cheesecake

Submitted by: RUMBAMEL

Introduction

I've made this pie before, but used a graham cracker crust. I decided to see what it would be like w/out the crust. I don't need a crust. I also used a bit more pumpkin. I've made this pie before, but used a graham cracker crust. I decided to see what it would be like w/out the crust. I don't need a crust. I also used a bit more pumpkin.
Number of Servings: 16

Ingredients

    -1 package, 8 oz, reduced fat cream cheese
    -1 can solid packed pumpkin like Libby's
    - 1 large egg
    -3/4 C fat free evaporated milk
    -1/3 C granulated sugar
    -1 t imitation vanilla flavoring
    -1 t ground cinnamon
    -1/4 t ground nutmeg
    -1/4 t ground ginger
    -1/8-1/4 t salt

Directions

---Cream your cream cheese and pumpkin with beaters until smooth. Add your sugar and mix again. Then add the egg and mix again. Slowly add the milk mixing as you go. Blend in your seasonings/flavorings.

---Pour into your lightly sprayed 9 in. pie dish and cook at 375 degrees for an hour to an hour and a half depending on your oven. Stick a toothpick in the center and it should come out clean.

---Let sit for 1 hr to cool.

---Makes 16 servings.

---Enjoy!!!

Serving Size: Makes 16 servings

Number of Servings: 16

Recipe submitted by SparkPeople user RUMBAMEL.






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