Posted by: Chefmom 11-08-99 5:42 PM
Refrigerated Pumpkin Cheesecake
1 (9-inch) pie shell, prebaked or a graham cracker crust
2 (8-ounce) blocks cream cheese, softened
1 can (14 ounce) sweetened condensed milk
1 1/2 cups pumpkin puree
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp mace (optional)
1/8 tsp cloves
1/2 cup cold water
2 (4 serving size) packages instant vanilla pudding
1 cup heavy cream, whipped
Have pie shell ready.
Whip cream and rest in freezer until needed.
In a mixing bowl, beat cream cheese until smooth, add sweetened condensed milk and beat, add pumpkin and spices.
Add water and then pudding mix, beat until smooth, scrape bowl. Fold in cream and pour into pie shell.
Refrigerate overnight.