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 | ||
| Skim milk | 1/4 Cup (16 tbs) | |
| 1/2 cup skim milk, heated to boiling | ||
| Pumpkin | 1 Can (10oz) | |
| Neufchatel cheese package | 1 , softened | |
| Packed brown sugar | 3/4 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| 1 cup lite frozen whipped topping, thawed | ||
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.
Chef
