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Pumpkin Cheesecake Pie |
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Serves: 8 Print this Recipe1 envelope unflavored jello 1/4 cup milk cold 1/2 cup milk heated to boiling 1 16-ounce can pumpkins (about 2 cups) 1 8-ounce package cream cheese softened 3/4 cup brown sugar packed 1 teaspoon cinnamon ground 1 teaspoon vanilla extract 1/2 teaspoon salt 1/8 teaspoon cloves ground 1 cup frozen whipped topping thawed 1 9-inch Gingersnap Crust In a blender container, sprinkle gelatine over cold milk; let stand 2 minutes. Add hot milk, cover, and blend at low speed until gelatine is dissolved, about 2 minutes. Add pumpkin, cream cheese, brown sugar, cinnamon, vanilla, salt, and cloves. Cover and blend at high speed until thoroughly blended, scraping sides frequently, about 5 minutes. Transfer mixture to a large bowl. Fold in whipped topping. Pour into crust. Chill 4 hours or until firm. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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