Pumpkin Cheesecake Pie/Lowfat
A decadent pumpkin cheesecake pie that your whole family will enjoy!
Yield
10 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
gingersnap cookies
crumbs |
*
|
| 1 | tablespoon |
brown sugar
|
|
| 3 | tablespoons |
butter
or margarine, melted |
|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| ¼ | cup |
milk, skim
cold |
|
| ½ | cup |
milk, skim
boiling |
|
| 16 | ounces |
pumpkin
canned or cooked fresh |
|
| 8 | ounces |
cream cheese (reduced-fat)
softened |
*
|
| ¾ | cups |
brown sugar
packed |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
cloves
ground |
|
| 1 | cup |
whipped topping, prepared
frozen, lite, thawed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
gingersnap cookies
crumbs |
*
|
| 15 | ml |
brown sugar
|
|
| 45 | ml |
butter
or margarine, melted |
|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 59 | ml |
milk, skim
cold |
|
| 118 | ml |
milk, skim
boiling |
|
| 462.4 | ml/g |
pumpkin
canned or cooked fresh |
|
| 231.2 | ml/g |
cream cheese (reduced-fat)
softened |
*
|
| 177 | ml |
brown sugar
packed |
*
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
cloves
ground |
|
| 237 | ml |
whipped topping, prepared
frozen, lite, thawed |
|
Directions
In 9-inch pie plate, combine gingersnap crumbs and 1 tablespoon 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, ¾ 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.
