> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Pumpkin Cheesecake Pie/Lowfat Category Baked Goods Total Hits 31 Rating | voted : 0 times The Recipe 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.

Render: 0.065 Sec ¦ By AhmBay