Part pumpkin pie, part cheesecake and all delicious, this is the dessert to serve when you want compliments-and lots of 'em.
Provided by My Food and Family
Categories Baking Ingredients
Time 3h55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- 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.
- Beat cream cheese in large bowl with mixer until creamy. Add pumpkin, sugars, cinnamon, vanilla and cloves; beat until blended. Add gelatine; mix well. Refrigerate 30 min. or until mixture is thick enough to mound.
- Pour 1/2 cup whipping cream into small bowl. Beat with mixer on high speed until soft peaks form. 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.
Nutrition Facts : Calories 420, Fat 30 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 80 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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