Creamy Pumpkin Cheese Pie

  1. Sprinkle gelatine over cold water in small saucepan; let stand 1 min.
  2. Cook on low heat 2 min.
  3. or until gelatine is completely dissolved, stirring constantly.
  4. Set aside.
  5. Beat cream cheese in large bowl with mixer until creamy.
  6. Add pumpkin, sugars, cinnamon, vanilla and cloves; beat until blended.
  7. Add gelatine; mix well.
  8. Refrigerate 30 min.
  9. or until mixture is thick enough to mound.
  10. Pour 1/2 cup whipping cream into small bowl.
  11. Beat with mixer on high speed until soft peaks form.
  12. Add to pumpkin mixture; stir gently until blended.
  13. Spoon into crust.
  14. Refrigerate 3 hours or until firm.
  15. Beat remaining whipped cream.
  16. Spoon over pie just before serving; top with nuts.

unflavored gelatine, cold water, philadelphia cream cheese, pumpkin, granulated sugar, brown sugar, ground cinnamon, vanilla, ground cloves, whipping cream, ready, halves

Taken from www.kraftrecipes.com/recipes/creamy-pumpkin-cheese-pie-55230.aspx (may not work)

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