Thanksgiving wouldn’t be complete without some kind of pumpkin dessert. Why not a cheesecake? The rich, decadent cream cheese flavor blends perfectly with the tastes from fall. A touch of cinnamon and nutmeg warms up the filling.
3 cups graham crumbs
4 tablespoons brown sugar
1/2 cup melted butter
1 10oz can condensed milk (1.3 cups)
2 envelopes Dream Whip
3 cups cream cheese, softened, cubed
4 tablespoons gelatin (2 packages)
1/4 hot water
1 cup pumpkin puree, drained
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Whipped cream to garnish
Place the graham crumbs, brown sugar, and nutmeg into a large pyrex dish. Evenly spread the melted butter across the graham crumb mixture. Using your fingers, blend the butter into the graham crumbs until fully incorporated. The mixture should hold together when squeezed in your hands. If crumbly, add a bit more butter. Transfer the mixture into two 8” pie shells and, using the bottom of a glass, press down and around the sides. Refrigerate for 10 minutes.
Prepare the filling by mixing the condensed milk with the Dream Whip. Beat at medium speed until light and fluffy. Cube the cream cheese and drop it into the mixture, continuously beating until the cream cheese is fully incorporated and the mixture doubles in size. Add the spices while the mixture is beating. Remove from the mixer and stir in the drained pumpkin puree (squeeze out as much liquid as possible.)
Melt the gelatin in the hot water and stir into the mixture. Divide the cheesecake mixture between the two pie plates. Cover and refrigerate overnight.
Serve with fresh whipped cream. Serves 10 to 12.