---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pumpkin Cheesecake Pie/lowfat
  Categories: Pies
       Yield: 10 servings
  
       1 c  Gingersnap cookie crumbs
       1 tb Brown sugar
       3 tb Margarine; melted
       1    Envelope 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 froz whip topping; thaw
  
   In 9-in 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 min. Add hot milk and process at low speed until gelatin
   is completely dissolved, about 2 min. 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 min. Pour into
   prepared crust. Chill until firm, about 3 hours. Top with whipped topping.
   yummy!     Source: No Guilt Desserts
  
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