Pumpkin Cheesecake Pie
|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|
|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.
Serving size: Complete recipe
Calories 2640 Calories from Fat 469
% Daily Value*
Total Fat 97 g148.7%
Saturated Fat 68.3 g341.7%
Trans Fat 0 g
Cholesterol 171.3 mg57.1%
Sodium 1919 mg80%
Total Carbohydrates 410 g136.7%
Dietary Fiber 16 g64.1%
Sugars 359.5 g
Protein 50 g99.5%
Vitamin A 1450.8% Vitamin C 35.8%
Calcium 80.2% Iron 47.4%
*Based on a 2000 Calorie diet