Baked in a pecan-shortbread crust, this blend of cream cheese, pumpkin and spices is easy to put together and even easier to eat!
Yield: 8 servings
Pecan Shortbread Cookie Crust
Filling
Pecan Shortbread Cookie Crust
Filling
There's really no need to garnish this stunning marbled pie, but if you can't resist, just add a dollop of whipped cream, a chocolate leaf or an edible flower.
Put a slightly different spin on this pumpkin delight by using a store-bought Graham cracker crumb crust instead of the cookie crumb crust you make yourself.
Per serving: Calories 510 (Calories from Fat 270); Total Fat 30g (Saturated Fat 15g); Cholesterol 140mg; Sodium 240mg; Total Carbohydrate 55g (Dietary Fiber 2g); Protein 9g
Percent Daily Value*: Vitamin A 100%; Vitamin C 2%; Calcium 6%; Iron 14%
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo used with permission from: Betty Crocker Kitchens
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