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Pumpkin Cheesecake Pie/Lowfat 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.

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