1 c Gingersnap cookie crumbs
1 tb Brown sugar
3 tb Margarine; melted
1 Envelope unflavored gelatin
1/4 c Skim milk; cold
1/2 c Skim milk; boiling
16 oz Can pumpkin
8 oz Lite cream cheese; softened
3/4 c Brown sugar; packed
1 ts Vanilla extract
1 ts Ground cinnamon
1/2 ts Salt
1/8 ts Ground cloves
1 c Lite froz whip topping; thaw
In 9-in 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 min. Add hot milk and process at low speed until gelatin
is completely dissolved, about 2 min. 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 min. Pour into
prepared crust. Chill until firm, about 3 hours. Top with whipped topping.
yummy! Source: No Guilt Desserts
