Pumpkin Cheesecake Pie/Lowfat

• 1 cup gingersnap cookies crumbs
• 1 tablespoon brown sugar
• 3 tablespoons butter or margarine, melted
• 1 envelope gelatin, unflavored unflavored
• 1/4 cup milk, skim cold
• 1/2 cup milk, skim boiling
• 16 ounces pumpkin canned or cooked fresh
• 8 ounces cream cheese (reduced-fat) softened
• 3/4 cups brown sugar packed
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon ground
• 1/2 teaspoon salt
• 18 teaspoon cloves ground
• 1 cup whipped topping, prepared frozen, lite, thawed

1. In 9-inch pie plate, combine gingersnap crumbs and 1 tablespoon brown sugar.
2. Drizzle with melted margarine.
3. Pat crumbs into bottom and up side of pie plate to make crust; set aside.
4. In blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes.
5. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes.
6. Add pumpkin, cream cheese, 3/4 cup brown sugar, vanilla, cinnamon, salt and cloves.
7. Process at high speed until thoroughly blended, scraping sides frequently, about 5 minutes.
8. Pour into prepared crust.
9. Chill until firm, about 3 hours.
10. Top with whipped topping.

cookies crumbs, brown sugar, butter, gelatin, milk, milk, pumpkin, cream cheese, brown sugar, vanilla, cinnamon ground, salt, cloves ground, whipped topping

Taken from recipeland.com/recipe/v/pumpkin-cheesecake-pie-lowfat-1718 (may not work)