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Pumpkin Cheesecake Pie
Pumpkin Cheesecake Pie

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!
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