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Creamy Pumpkin Cheese Pie




Source of Recipe


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List of Ingredients




1 Envelope Knox Unflavored Gelatin
1/2 Cup Cold Water
1 Can Solid Pack Pumpkin (16 oz.)
1 Pkg. Philadelphia Cream Cheese (8 oz.) softened
1/2 Cup Granulated Sugar
1/4 Cup Firmly Packed Brown Sugar
1 Tsp. Vanilla
1 Tsp. Ground Cinnamon
1/2 Tsp. Salt
1/8 Tsp. Ground Cloves
1/2 Cup Whipping Cream, whipped
1 Prebaked Pastry Shell (9-inch)

Recipe



SPRINKLE gelatin over cold water in small saucepan; let stand 1 minute. Stir on low heat until gelatin completely dissolves, about 2 minutes.

BLEND pumpkin, cream cheese, granulated sugar, brown sugar, vanilla, cinnamon, salt and cloves in medium bowl with electric mixer on low speed. Blend dissolved gelatin into pumpkin mixture with mixer on low speed.

REFRIGERATE, stirring occasionally, until mixture mounds slightly when dropped from spoon, about 30 minutes.

FOLD whipped cream into pumpkin mixture. Spoon into prepared crust. Refrigerate 3 hours or until firm.

Special Extra: Serve topped with additional whipped cream and pecans.