Originally aired November 21, 2012
- 1 16-ounce package Philadelphia brand cream cheese, softened
- 1/2 cup canned pumpkin, such as Libbys
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1 teaspoon ground cinnamon
- A pinch ground nutmeg
- 2 eggs
- 1 pre-made or store-bought pie crust
Preheat oven to 350F.
Beat cream cheese, pumpkin, sugar, vanilla, cinnamon and nutmeg in a large bowl with an electric mixer on medium speed until well blended. Add eggs; beat just until blended.
Pour mixture into crust.
Bake until the center is almost set, about 40 minutes. Take out of oven, let cool. Refrigerate at least 3 hours.