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Pumpkin Cheesecake Pie/Lowfat
| Ingredients | |||
| 1 | cup | gingersnap cookie, crumbs | |
| 1 | tablespoon | brown sugar | |
| 3 | tablespoon | butter, or margarine, melted | |
| 1 | each | gelatin, envelope, unflavored | |
| 1/4 | cup | skim milk, cold | |
| 1/2 | cup | skim milk, boiling | |
| 16 | oz | can pumpkin | |
| 8 | oz | cream cheese, softened, lite | |
| 3/4 | cup | brown sugar, packed | |
| 1 | teaspoon | vanilla extract | |
| 1 | teaspoon | cinnamon, ground | |
| 1/2 | teaspoon | salt | |
| 1/8 | teaspoon | cloves, ground | |
| 1 | cup | whip topping, frozen, lite, thawed | |
Directions: | |||
| In 9-inch pie plate, combine gingersnap crumbs and 1 tb brown sugar. Drizzle with melted margarine. Pat crumbs into bottom and up side of pie plate to make crust; set aside. In blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes. Add pumpkin, cream cheese, 3/4 c brown sugar, vanilla, cinnamon, salt and cloves. Process at high speed until thoroughly blended, scraping sides frequently, about 5 minutes. Pour into prepared crust. Chill until firm, about 3 hours. Top with whipped topping. | |||
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