| Not a member? Sign up | Forgot your login name or password? |
By: Emily R.
| Description: | ||
| Time: | 2 hr (1 hr to prepare, 1 hr to cook) | |
| Meal type: | Dessert | |
| Ethnicity: | ||
| Number of Servings: | 8 | |
| Ingredients: | ||
|
2 C graham cracker crumbs (14 crackers) 2 tablespoon granulated sugar 1/2 C unsalted butter, melted for filling 25 OZ unflavored gelatin 8 OZ cream cheese 15 OZ pumpkin puree 1 C sour cream 3/4 cup granulated sugar 2 teaspoons pumpkin pie spice 1 teaspoon pure vanilla extract |
||
| Directions: | ||
| Make the Crust Heat oven to 400 degrees F. In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Transfer to a 9-inch springform pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan. Bake until set, 8 to 10 minutes. Let cool. Make and Chill the Filling Sprinkle the gelatin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes. Using an electric mixer, beat the cream cheese until smooth. Mix in the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla. Mix in the gelatin mixture until incorporated. Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days. |
||
| Notes: | ||
| 29 fat | ||
|
|
||
|
|
||
Popular recipes
Related info: share recipes healthy cooking recipes simple cooking recipes online easy cooking recipes online recipe book online recipe books personalized recipe book family recipes quick recipes easy recipes meal planning recipe sharing recipe
Home |
About Us |
Contact Us |
Privacy |
Sitemap |
Terms of Service |
FAQ |
Forum |
Calorie Counter |
See All Recipes
