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Pumpkin Cheesecake Pie

Healthycooking's picture
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.
  Unflavored gelatin 1 Tablespoon (1 Envelope, Knox)
  Cold skim milk 1⁄4 Cup (4 tbs)
  Skim milk 1⁄2 Cup (8 tbs), heated to boiling
  Canned pumpkin 16 Ounce (1 Can)
  Neufchatel 8 Ounce, softened (Lite Cream Cheese, 1 Package)
  Packed brown sugar 3⁄4 Cup (12 tbs)
  Vanilla extract 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Lite frozen whipped topping 1 Cup (16 tbs), thawed

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.

Recipe Summary

Difficulty Level: 
Fruit Dessert

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