Pumpkin Cheesecake Pie Recipe
Pumpkin Cheesecake Pie has a lovely taste. Pumpkin Cheesecake Pie gets its taste from milk mixed with pumpkin and cream. Pumpkin Cheesecake Pie is inspired by many food joints around the world.
Ingredients
1 envelope KNOX® Unflavored Gelatine
1/4 cup cold skim milk
1/2 cup skim milk, heated to boiling
1 can (16 ounces) pumpkin
1 package (8 ounces) lite cream cheese (Neufchatel), softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground cloves
1 cup lite frozen whipped topping, thawed
Cingersnap Crust optional
Directions
In blender, sprinkle unflavored gelatine over cold milk; let stand 2 minutes.
Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes.
Add pumpkin, cream cheese, brown sugar, vanilla, cinnamon, salt and cloves.
Process at high speed until thoroughly blended, scraping sides frequently, about 5 minutes.
In large bowl, fold whipped topping into pumpkin mixture.
Pour into 9-inch pie pan or Gingersnap Crust.
Chill until firm, about 3 hours.
Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes.
Add pumpkin, cream cheese, brown sugar, vanilla, cinnamon, salt and cloves.
Process at high speed until thoroughly blended, scraping sides frequently, about 5 minutes.
In large bowl, fold whipped topping into pumpkin mixture.
Pour into 9-inch pie pan or Gingersnap Crust.
Chill until firm, about 3 hours.
