
Okay everybody. Sing along with me. “It’s the most wonderful time of the year, tra, la, la.” Why? Because it’s Pumpkin Spice season!
This recipe may not exactly be low carb, but who cares? It’s pumpkin spice season! So what makes pumpkin spice season so special? Well, it’s one of those things that if I have to explain to you, you’ll never understand. Suffice to say pumpkin spice is something you either love, or you can’t stand. There seems to be no middle ground.
If you’re a pumpkin spice fan like I am, you’ll have to give this recipe a try. You may even want to consider serving it with your holiday dinner instead of a traditional pumpkin pie. Did I also mention it’s sinfully delicious? But don’t take my word for it. Give it a try and taste it for yourself
Gayle Martin
PUMPKIN WALNUT CHEESECAKE PIE
- 2 packages (8 oz) cream cheese
- 3/4 cup sugar
- 1 (15 oz) can of pumpkin
- 2 eggs
- 2 frozen pie shells, thawed
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ginger
- 1 teaspoon nutmeg
- 1/4 teaspoon salt
Topping
- 6 tablespoons butter, softened
- 1 cup brown sugar
- 1 cup chopped walnuts
Preheat oven to 350F. Cream sugar and cheese together in a large mixing bowl. Add pumpkin and spices and mix thoroughly. Beat in eggs, one at a time. Add salt and blend until creamy. Pour equal amounts into pie shells and bake for 30 minutes.
While cheesecake is baking prepare topping. Cream butter and brown sugar in a small mixing bowl. Add walnuts and blend thoroughly. Remove cheesecakes from oven after 30 minutes and sprinkle on topping. Return to oven and bake for approximately 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Let cool. Serve with whipped cream topping, if desired.
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