Part pumpkin pie, part cheesecake and all delicious, this is the dessert to serve when you want compliments—and lots of 'em.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 env. (7 g) unflavoured gelatine
1/2 cup cold water
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
2 cups canned pumpkin
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 tsp. ground cinnamon
1 tsp. vanilla
1/8 tsp. ground cloves
1 cup whipping cream, divided
1 ready-to-use refrigerated pie crust (9 inch), baked, cooled
8 pecan halves
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How do I make it ?
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 whipping cream. Spoon over pie just before serving; top with nuts.
Kraft Kitchen Tips!
How to Store
Substitute walnuts for the pecans.
Calories From Fat
% Daily Value
Fat 22 g
Saturated fat 12 g
Cholesterol 65 mg
Sodium 180 mg
Carbohydrate 29 g
Fibre 2 g
Sugars 19 g
Protein 5 g
10 servings, 1 piece (142 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.