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Pumpkin Filling

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  • Complexity: easy


  • 24 ounce Container Kraft cheesecake filling
  • 1 small can Libby’s easy pumpkin pie mix.
  • 4 eggs
  • 1 can evaporated milk


  1. Combine all ingredients and whisk until smooth. Will be thicker than standard pumpkin pie filling.

  2. Fill an unbaked rice flour pie crust ¼ inch from top.

  3. Bake at 425 degrees for 15 minutes, then reduce oven to 325 degrees for another 35-40 minutes until filling sets but doesn’t brown.

  4. Cool completely and then refrigerate for at least 3 hours before serving.

  5. Serve with whipped cream.

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