Delicious and easy cold cheese and pumpkin pie, take advantage of the winter season and its seasonal products like sweet potato and pumpkin. Either one works great in this recipe. Make your choice and let's get to work!
Soak the gelatin in half a cup of water, then microwave it for 15 seconds and then for another 10 seconds.
Beat the 125 g of cream cheese, ¼ cup of the soaked gelatin, and 1/8 teaspoon of hazelnut extract.
Pour the mixture over the crust and place it in the freezer for 10 minutes.
Whip or mix the sweet potato puree, vanilla, 1/8 teaspoon of pumpkin spice (or nutmeg and cinnamon) and the drops of coloring.
Remove the pie from the freezer and evenly add the sweet potato mixture and refrigerate again (do not freeze) for at least one hour. Don't forget to cover the mold with the same plastic wrap as the pie to prevent it from drying out or contaminating with odors from the refrigerator.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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