Kraft Cream Cheese Pumpkin Pie Food

PUMPKIN PIE RECIPE

Steps:

• Heat oven to 350°F.
• Beat cream cheese and granulated sugar in large bowl with electric mixer on medium speed until well blended. Add 3/4 cup of the sour cream, the pumpkin, vanilla and pumpkin pie spice; mix until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate several hours or overnight.
• Mix remaining 1/4 cup sour cream and the brown sugar; spoon over chilled cheesecake just before serving. Store leftover cheesecake in refrigerator.

PARADISE PUMPKIN PIE WITH CREAM CHEESE

Steps:

• Heat oven to 350°F.
• Prepare crust in 9-inch pie plate as directed on package for one crust filled pie.
• Beat cream cheese, 1/4 cup sugar and vanilla with mixer until blended. Add 1 egg; mix well. Pour into crust.
• Mix pumpkin, milk, spices, remaining sugar and eggs in separate bowl until blended; pour slowly over cream cheese layer in crust.
• Bake 1 hour 5 min. or until center is set. Cool completely.

DOUBLE-LAYER PUMPKIN PIE

Steps:

• Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
• Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer.
• Refrigerate 4 hours or until firm.
• Serve topped with remaining COOL WHIP.

CREAM CHEESE PUMPKIN PIE

Steps:

• Sprinkle gelatine over cold water in small saucepan; let stand 1 min. Cook on low heat 2 min. or until gelatine is completely dissolved, stirring constantly. Set aside.
• Beat cream cheese in large bowl with mixer until creamy. Add pumpkin, sugars, cinnamon, vanilla and cloves; beat until blended. Add gelatine; mix well. Refrigerate 30 min. or until mixture is thick enough to mound.
• Pour 1/2 cup whipping cream into small bowl. Beat with mixer on high speed until soft peaks form. Add to pumpkin mixture; stir gently until blended. Spoon into crust. Refrigerate 3 hours or until firm. Beat remaining whipped cream. Spoon over pie just before serving; top with nuts.

KRAFT® PUMPKIN SPICE CAKE

Steps:

• Preheat oven to 350 degrees F. Place cake mix, dry pudding mix, pumpkin, oil, water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 4 min.
• Pour into greased and floured 13x9-inch baking pan.
• Bake 32 to 35 min. or until wooden toothpick inserted in center comes out clean. Cool cake in pan on wire rack. Spread with PHILADELPHIA Cream Cheese Frosting; sprinkle with pecans. Store in refrigerator.
• Frosting: Beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Add sugar gradually, beating until well blended after each addition.

PUMPKIN PIE BARS

Steps:

• Preheat oven to 350°F
• Line 13x9-inch baking pan with foil, overlapping the sides of the pan with foil to allow easy removal of the bars later. Grease foil lining.
• Mix flour, brown sugar and 1/4 cup of the sugar.
• Cut in butter until mixture resembles coarse crumbs.
• Stir in oats and pecans. Reserve 1 cup of the oat mixture.
• Press remaining mixture onto bottom of pan. Bake 15 minute.
• Beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice until well blended.
• Pour over crust; sprinkle with reserved crumb mixture.
• Bake 25 minute
• Lift from pan using foil handles; cool completely.

PHILADELPHIA 3-STEP PUMPKIN CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Add eggs; beat just until blended.
• Pour into crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.

CREAM CHEESE PUMPKIN BREAD

Steps:

• 1. Preheat oven to 350 degrees. Mix pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat cream cheese, remaining granulated sugar and remaining egg white and 1/2 tsp cinnamon with whisk until well blended.
• 2. Spoon half of pumpkin batter into greased 9x5-inch nonstick loaf pan; cover with layers of cream cheese mixture and remaining pumpkin batter.
• 3. Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from pan to wire rack; cool completely

NO-BAKE PUMPKIN PIE WITH CREAM CHEESE

Steps:

• Combine 1/2 cup plus 2 tablespoons pumpkin puree with pumpkin pie spice in a small bowl.
• Beat cream cheese and honey in a large bowl with an electric mixer until smooth. Mix in 1/2 cup of the spiced pumpkin mixture and pour into the graham cracker crust; smooth to fill. Spoon remaining spiced pumpkin on top of filled pie and swirl lightly to create a design that mixes with the very top of the filling.
• Cover and refrigerate until firm, about 2 hours.

DOUBLE LAYER PUMPKIN PIE

Steps:

• Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
• Gently stir in whipped topping.
• Spread on bottom of crust.
• Pour 1 cup cold milk into large bowl.
• Add pumpkin, pudding mixes and spices.
• Beat with wire whisk 2 minutes.
• The mixture will be thick.
• Spread over cream cheese layer.
• Refrigerate 4 hours or until set.
• Garnish with additional whipped topping and chocolate-dipped pecan halves.
• Store in the refrigerator until just before serving.

PUMPKIN BARS W/CREAM CHEESE FROSTING

Steps:

• PUMPKIN BARS: In a large mixing bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves.
• Stir in the eggs, pumpkin, and oil till combined.
• Spread batter in an ungreased 15x10x1-inch baking pan.
• Bake in a 350-degree oven 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean.
• Cool for 2 hours on a wire rack.
• MUST COOL BEFORE SPREADING ON FROSTING.
• FROSTING: Beat together soft cream cheese; soft butter/margarine; and vanilla till light and fluffy.
• Gradually add powdered sugar, beating well to reach spreading consistency.
• Spread ontop of bars.
• BEST WHEN SERVED REALLY CHILLED!

PHILADELPHIA 3-STEP PUMPKIN CHEESECAKE

Steps:

• Preheat over to 350 degrees.
• Beat cream cheese, pumpkin, sugar, vanilla and spices in a large bowl with electric mixer on medium speed until well blended.
• Add eggs; beat just until blended.
• Pour into crust.
• Bake 40 minutes or until center is almost set.
• Cool and refrigerate 3 hours or overnight.
• Top with whipped topping just before serving. Store leftovers in refrigerator.

PARADISE PUMPKIN PIE (FROM PHILADELPHIA CREAM CHEESE COOKBOOK)

Steps:

• 1. Combine softened cream cheese, sugar, and vanilla, mixing until well blended. Blend in egg. Spread onto bottom of pastry shell
• 2. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 350, 1 hour and 5 minutes. Cool. Brush with maple syrup and garnish with pecan halves, if desired.

CREAM CHEESE PIE

Steps:

• Combine cream cheese, eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer. Mix on low speed until smooth. Pour filling into graham cracker crust.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove pie from oven. Raise oven temperature to 450 degrees F (230 degrees C).
• In a small bowl, blend sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla together. Gently spread mixture over pie.
• Bake for five minutes before serving.

PUMPKIN CREAM CHEESE PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread into crust. , In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack. Store in the refrigerator.

DOUBLE LAYER PUMPKIN PIE

Steps:

• In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
• Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
• Refrigerate 4 hours, or until set.

CREAM CHEESE PUMPKIN PIE

Steps:

• In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust., Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.

CREAM CHEESE PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
• Mix oats, confectioners' sugar, butter, shortening, cinnamon, and salt in a bowl until the dry ingredients are entirely moistened; press evenly into the bottom and up the sides of the prepared pie plate.
• Bake in the preheated oven until beginning to brown, about 20 minutes. Cool for at least 10 minutes.
• Beat brown sugar, cream cheese, pumpkin puree, white sugar, and pumpkin pie spice together with a mixer until smooth. Fold whipped topping into the pumpkin mixture until smooth; pour into the pie crust.
• Refrigerate pie until filling is set, at least 4 hours.

PUMPKIN CREAM CHEESE LAYER PIE

Steps:

• Set oven to 350 degrees.
• In a mixing bowl, combine cream cheese, 1/4 cup sugar and vanilla; beat until light and fluffy.
• Beat in 1 egg; spread mixture in the unbaked pastry shell.
• Combine pumpkin, 1/2 cup sugar, salt, cinnamon, ginger and nutmeg.
• Blend in the 2 beaten eggs and milk.
• Pour pumpkin mixture over cream cheese layer.
• Bake for about 50-60 mins, or until set.
• Cool pumpkin pie thoroughly.
• Top with whipped cream if desired.