Pumpkin Cheesecake Pie/Lowfat

Ingredients
1cup ginger
snap cookie, crumbs
1tablespoon brown sugar
3tablespoon butter, or margarine, melted
1each gelatin, envelope, unflavored
1/4cup skim milk, cold
1/2cup skim milk, boiling
16oz can pumpkin
8oz cream cheese, softened, lite
3/4cupbrown 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

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.

Pumpkin Cheesecake Recipe