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No-Bake Pumpkin Cheesecake Pie
Reviews:
November 27, 2015

I made some adjustments based on personal taste, what I had on hand and after reading the reviews. I made it twice for Thanksgiving get-together and they both turned out great and were a hit, multiple request for recipe. I only had plain canned pumpkin so I used it rather than going to the store for pie filler, I added pumpkin pie spice for taste. I also added an additional 8 oz cream cheese to give it a stronger cheesecake taste. Due to not wanting to freeze it, I added 1 pkt of gelatin. The consistency was great and was not runny at all. I served them in individual cups with ginger snaps as the crust. I also make my own whipped cream and made it very stiff.

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