You may also like
Categories:
cookies crumbs brown sugar butter gelatin milk milk pumpkin cream cheese brown sugar vanilla Cinnamon Ground salt Cloves [ground] whipped topping
Viewed: 24 - Published at: 2 years agoIngredients
- 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
Method
- In 9-inch pie plate, combine gingersnap crumbs and 1 tablespoon 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 cup 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.
