Creamy Pumpkin Cheese Pie

Name: Creamy Pumpkin Cheese Pie
Prep time: 3 h 55 min
Cook time: 3 h 55 min
Total time: 3 h 55 min
Yield: 55
Cuisine: Global
Ingredients: 59 milliliters packed brown sugar; 454 grams can pumpkin; 227 grams pkg. PHILADELPHIA Cream Cheese, softened; 1 env. KNOX Unflavored Gelatine; 118 milliliters granulated sugar; 1 teaspoon ground cinnamon; 0 teaspoons ground cloves; 8 PLANTERS Pecan Halves; 1 9-inch ready-to-use refrigerated pie crust (9 inch), baked, cooled; 1 teaspoon vanilla; 118 milliliters cold water; 237 milliliters whipping cream, divided

For 17 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 4g of fat, and From preparation to the plate, this recipe takes roughly 3 hours and 55 minutes.

Instructions

Sprinkle gelatine over cold water in small saucepan; let stand 1 min. Cook on low heat 2 min. or until gelatine is completely dissolved, stirring constantly. Set aside.

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Gelatin

Water

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Sauce Pan

Beat cream cheese in large bowl with mixer until creamy.

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Cream Cheese

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Blender

Bowl

Add pumpkin, sugars, cinnamon, vanilla and cloves; beat until blended.

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Cinnamon

Pumpkin

Vanilla

Clove

Add gelatine; mix well. Refrigerate 30 min. or until mixture is thick enough to mound.

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Gelatin

Pour 1/2 cup whipping cream into small bowl. Beat with mixer on high speed until soft peaks form.

Ingredients you will need

Whipping Cream

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Blender

Bowl

Add to pumpkin mixture; stir gently until blended. Spoon into crust. Refrigerate 3 hours or until firm. Beat remaining whipped cream. Spoon over pie just before serving; top with nuts.

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Whipped Cream