Lasco Cheesecake: 1 – 4 lb. bag
Whole Milk: 8 cups
Canned Pumpkin: 1½ - #10 cans
Pumpkin Spice: 5½ tbs.
In a large mixing bowl, combine milk and contents of cheesecake mix. Mix at medium speed for 1 minute. Scrape down sides of bowl and mix for 2 additional minutes. Add pumpkin spice and fold in the canned pumpkin. Mix until texture is smooth. Spread mixture into pie shell crust. Chill until ready to serve.