Pumpkin Cheesecake Pie


Serves: 8
Total Calories: 227

Ingredients

1 envelope unflavored jello
1/4 cup milk cold
1/2 cup milk heated to boiling
1 (16-ounce) can pumpkin (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

Directions:

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.

Nutritional Facts:

Serves: 8
Total Calories: 227
Calories from Fat: 112

This Pumpkin Cheesecake Pie recipe is from the 50 Pies Cookbook. Download this Cookbook today.


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