Serves: 8
Total Calories: 227
In a blender container, sprinkle gelatine over cold milk let stand 2 minutes. Add hot milk, cover, and blend at low speed until gelatine is dissolved, about 2 minutes. Add pumpkin, cream cheese, brown sugar, cinnamon, vanilla, salt, and cloves. Cover and blend at high speed until thoroughly blended, scraping sides frequently, about 5 minutes.
Transfer mixture to a large bowl. Fold in whipped topping. Pour into crust. Chill 4 hours or until firm.
This Pumpkin Cheesecake Pie recipe is from the 50 Pies Cookbook. Download this Cookbook today.
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