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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 16 |
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This unique recipe showcases easy-to-prepare pumpkin cheesecake and a cool, creamy topping.Cami Rosenberg-Dews, Bristol, Connecticut Ingredients:
1 can (15 ounces) solid-pack pumpkin |
1 can (12 ounces) evaporated milk |
3/4 cup sugar |
4 ounces cream cheese, softened |
1/2 teaspoon pumpkin pie spice |
1/4 teaspoon salt |
2 eggs, lightly beaten |
2 graham cracker crusts (9 inches) |
1-1/2 cups cold eggnog |
1 package (3.4 ounces) instant vanilla pudding mix |
1 cup whipped topping |
additional whipped topping, optional |
Directions:
1. In a large bowl, beat the pumpkin, milk, sugar, cream cheese, pumpkin pie spice and salt until smooth. Add eggs; beat on low speed just until combined. Divide evenly between the graham cracker crusts.
2. Bake at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack.
3. In a small bowl, whisk eggnog and pudding mix for 2 minutes. Fold in whipped topping. Spread over pies. Cover and refrigerate for 1 hour. Garnish with additional whipped topping if desired. Yield: 2 pies (8 servings each).
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