Ingredients
16 ounces fat free cream cheese
1 cup fat free sour cream
13 cup egg, beater
3 tablesppons lemon juice
unbaked 9-inch pie crust
2 cups mashed pumpkin
12 cup light butter
Method
Sources
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Recipe1M+
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Pure sour — candy, cheese making, canning acidification
Pure lactic acid — adjust pH, quick-pickles, cheese making
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Pure sour — candy, cheese making, canning acidification
Pure lactic acid — adjust pH, quick-pickles, cheese making
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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preheat oven to 450 degrees. - combine cream cheese and sour cream until creamy and add eggs. - once soft add lemon juice and sugar. cook pie crusts in oven for about 3 minutes or until crispy. - when pie crust is finished pour cream cheese filling into pie crust, filling half way. -place in oven for about five minutes. - mix ingredients for pumpkin filling and pour into the pie crust on top of the cheesecake filling. - bake for twenty minutes. - while waiting for the pie to bake begin to prepare the strudel. - mix all the dry ingredients together then slwoly add butter. you want the mixture to be chunky crumbles. - after baking the pie for twenty minutes add strudel to the top of the pies, covering them completely. - bake for another 25 minutes or until pies are cooked through. check with a tooth pick.