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Pumpkin Cheesecake with Eggnog Topping

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Submitted by: clrosenbergdews

 

A creamy pumpkin cheesecake in a graham cracker crust, topped with vanilla and eggnog whipped topping.
 

Ingredients

  • Filling:
  • 1 15 oz can pumpkin
  • 1 12 oz can evaporated milk
  • 3/4 cup white sugar
  • 1/4 tsp salt
  • 2 eggs
  • 4 oz cream cheese
  • 1/2 tsp pumpkin pie spice
  • Topping:
  • 1 packet vanilla pudding
  • 1 cup whipped topping
  • 1 can of whipped topping
  • 2 cups regular eggnog
  • Crust:
  • 2 9 oz graham cracker pie shells

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Method

Mix all filling ingredients together and pour evenly into 2 graham cracker pie shells or one large baking dish. Bake 30 minutes at 350 degrees. Topping: After pies have cooled, mix pudding and eggnog together then let set 5 minutes. Add whipped topping and fold in. Pour on top of pie mixture and chill 1 hour. Finish off with 8 florets on each pie using canned whipped topping.

 

Notes:

 

Number of Servings: 12-14

 

Submitted by: clrosenbergdews ()

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