t aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to
b>cheesecake.
Preheat the oven to 425 degrees.
Prepare the pumpkin
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. In separate bowl, mix pumpkin and spices. Stir 1 cup of the cream cheese batter into pumpkin mixture.
owl.
Stir in the pumpkin and spices.
Spray a
rust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
Add eggs; mix until blended.
Do not overbeat after adding eggs.
Remove 1 cup batter; stir in pumpkin and spices.
Spray 9 inch pie plate with no stick cooking spray; sprinkle bottom with crumbs.
om the pumpkin puree for about 60 minutes before making cheesecake mixture
50\u00b0F.
Wrap a double layer of WIDE heavy-duty aluminum
rust in an even layer.
Whisk pumpkin & pumpkin pie spice into the
o 350\u00b0F
Wrap double layer of heavy-duty foil around
rumbs to form an even layer of crust.
2. In
Beat cream cheese, 1 tablespoon milk, and sugar together in a large bowl with a whisk until blended. Stir in half of whipped topping; spread into crust.
Whisk pumpkin puree, 1 cup milk, pudding mix, cinnamon, ginger, and ground cloves together in a bowl until mixture is thick and blended. Spread over cream cheese mixture.
Chill in the refrigerator until set, about 4 hours. Remove from the refrigerator; top with remaining whipped topping before serving.
Line Pie Shell with a double layer of foil; fill with pie
about 2 minutes.
Add pumpkin, bourbon, vanilla, and flour mixture
Mix cream cheese, sugar and 1 tablespoon milk with wire whisk until smooth.
Gently stir in whipped topping.
Spread on bottom of pie shell.
Pour 1 cup milk in bowl; add pudding mix.
Beat with wire whisk until well blended, 1 to 2 minutes, then let stand 3 minutes.
Stir in pumpkin and spices and mix well.
Spread over cream cheese layer.
Refrigerate for at least 2 hours.
Chill for 2 hours.
Garnish with whipped topping.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl until smooth.
Gently stir in Cool Whip.
Then spread on bottom of pie crust.
Pour 1 cup milk into bowl.
Add pudding mix. Beat until well blended, 1 to 2 minutes.
(Mixture will be thick.) Stir in pumpkin and spices.
Mix well. Spread over cream cheese layer.
Refrigerate at least 3 hours.
Garnish with additional Cool Whip topping and nuts, if desired.
Makes 8 servings.
Mix cream cheese, 1 tablespoon half and half and sugar with wire whisk until smooth.
Gently stir in whipped topping; spread on bottom of crust.
Pour 2 cups half and half into mixing bowl. Add pudding mix; beat with wire whisk until well blended, 1 to 2 minutes.
Let stand 3 minutes.
Stir in pumpkin and spices; mix well.
Spread over cream cheese layer.
Refrigerate at least 2 hours.
Garnish with additional whipped topping and nuts, as desired. Makes 8 servings.
Beat cream cheese, 1 tablespoon milk and sugar in large bowl. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix; beat.
Stir in pumpkin and spices. Mix well. Spread over cream cheese layer. Refrigerate 2 to 4 hours. Garnish as desired.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 cup milk into bowl.
Add pudding mix and beat with wire whisk until well blended, 1 to 2 minutes (mixture will be thick).
Stir in pumpkin and spices using wire whisk; mix well.
Spread over cream cheese layer. Refrigerate at least 3 hours.
Garnish with additional whipped topping and nuts, if desired.
Makes 8 servings.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 cup milk into bowl.
Add pudding mix.
Beat with wire whisk until well blended, 1 to 2 minutes.
Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer.
Refrigerate at least 3 hours. Garnish with additional whipped topping and walnuts, if desired. Makes 8 servings.