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Pumpkin Cheesecake Pie
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Pumpkin Cheesecake Pie

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 cups milk
2 boxes Jell-O Fat Free/Sugar Free Cheesecake Instant Pudding
1 can (15 oz.) pumpkin
1 tub (8 oz.) Cool Whip
Cinnamon (to taste)
1 pre-made graham cracker pie crust
Crushed gingersnaps (optional)
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Let's Make It
1
Whisk together milk and both boxes of Jell-O in a medium bowl until thick. Add pumpkin and Cool Whip and mix until all ingredients are well blended. Add cinnamon to taste.
2
Pour mixture into pie crust. Crush a handful of gingersnaps and sprinkle them over the top of the pie.
3
Pie is ready to eat but I suggest refrigerating for at least 15 minutes. ENJOY!
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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