---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Pumpkin Cheesecake Pie
 Categories: Pies, Low Fat
      Yield: 10 Servings
 
      1 c  Gingersnap cookie crumbs
      1 tb Brown sugar
      3 tb Margarine; melted
      1    Env 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 frozen whip topping;
           - thaw
 
  In 9" 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 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. Yummy!

  Recipe FROM: No Guilt Desserts
 
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