 | | Microwave Cream Cheese Pumpkin Pie |
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Graham Cracker Crust
1 pkg. (8 oz.) cream cheese
1 c. canned pumpkin
3/4 c. packed brown sugar
3 eggs
1 1/2 tbsp. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. vanilla
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| Instructions |
| Prepare crust. Set aside. Place cream cheese in medium bowl. Microwave at medium (50%) until softened, 1-2 minutes. Add remaining ingredients. Beat at medium speed of electric mixer until smooth and well blended. Microwave at medium-high (70%) until hot and thickened, 6-8 minutes, stirring every 2 minutes. Pour into crust. Reduce power to medium (50%). Microwave until filling is firm to the touch, 10-15 minutes. Center may appear soft-set. Garnish with pecan halves, if desired. Refrigerate until set. Makes 9 inch pie. |
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