do you have a recipe for pumpkin pie filling and cream cheese?

Question

maybe pumpkin cheese cake...yum...but I cannot stand plain ol' pumpkin pie! What else do you do with a can of filling?

no idea how this got to homework help!!

thanks to all you guys-except the italian stallion

Answer 1

This one is an easy spread and it's great on crackers, apples or pears:

1 cup pumpkin puree
3/4 cup cream cheese
1 tbsp maple syrup
1 tsp cinnamon

Cream together pumpkin and cream cheese with electric mixer until smooth. Fold in maple syrup and cinnamon. Chill for 30 minutes.

Answer 2

here's some good pumpkin cheesecake...

INGREDIENTS
3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons white sugar
2 tablespoons brown sugar
1/4 cup butter
3/4 cup white sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8 ounce) packages cream cheese
3/8 cup white sugar
1 egg
1 egg yolk
2 tablespoons whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

Answer 3

Pumpkin pie recipe with cream cheese, brown sugar, cinnamon and other spices.
INGREDIENTS:
1 package (8 ounces) cream cheese, softened
3/4 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 eggs
1 cup pumpkin purée*, or canned pumpkin
1 cup milk
1 teaspoon vanilla extract
1 unbaked pastry shell, unbaked
PREPARATION:
In a mixing bowl, combine cream cheese, brown sugar, cinnamon, nutmeg, ginger, and salt; beat well. Beat in eggs, one at a time, beating well after each. Stir in the pumpkin, milk, and vanilla. Pour into the unbaked pastry shell. Bake at 375° for 45 minutes, or until a knife inserted in center comes out clean. Chill before serving. Serve with whipped cream and a grating of fresh nutmeg, if desired.
*To make pumpkin purée, cut pumpkin in half, crosswise. Remove seeds and membranes. Place on a greased baking sheet, cut side down, and bake at 325° for 1 hour, or until tender. Cool for 10 minutes. Remove pulp and place in blender or processor. Purée or process until smooth. Place in a cheesecloth-lined mesh strainer or sieve and let drain into a bowl for about an hour. When dripping has stopped, put purée into a container, cover, and refrigerate if not using right away

Answer 4

Pumpkin Cheesecake Recipe utilising canned pie filling? I also have a can of pumpkin pie filling (no longer canned pumpkin, however the particular pie filling) and can desire to make a pumpkin cheesecake. i'm able to't look to locate a recipe that makes use of the canned filling. I chanced in this one nevertheless and am questioning if i ought to easily bypass over the canned pumpkin and the spices? Or might i might desire to alter the eggs? Or extra powerful yet...does all and sundry have a pumpkin cheesecake recipe that demands canned pumpkin pie filling? thank you!!! Crust: one million one million/2 cups graham crumbs 5 Tbsp. butter, melted one million Tbsp. sugar Filling: 3- 8oz.pkgs. cream cheese, softened one million cup sugar one million tsp. vanilla one million cup canned pumpkin 3 eggs one million/2 tsp. cinnamon one million/4 tsp. nutmeg one million/4 tsp. allspice bypass over the spices and probable 2 of the eggs so so you might use your pie filling. i think of maximum pumpkin pie recipes call for 2 eggs.

Answer 5

Here are some good recipes that seem to fit your needs.

Answer 6

umm fried pumpkin?