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How To make Pumpkin Cheesecake Pie/Lowfat

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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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