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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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For a lighter and fluffier version of than a pumpkin pie, try this delicious recipe. The gingersnap crust and pumpkin mixture compliment each other well.—Lynn Baker, Osmond, Nebraska Ingredients:
1 cup finely crushed gingersnaps (about 24) |
3 tablespoons butter, melted |
2 envelopes unflavored gelatin |
1/2 cup fat-free milk |
1/2 cup sugar |
1 can (15 ounces) solid-pack pumpkin |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1 carton (8 ounces) frozen fat-free whipped topping, thawed |
additional whipped topping, optional |
Directions:
1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
2. In a large saucepan, combine gelatin and milk; let stand for 5 minutes. Heat milk mixture to just below boiling; remove from the heat. Stir in sugar until dissolved. Add the pumpkin, salt, cinnamon, ginger and cloves; mix well. Fold in whipped topping. Pour over crust. Refrigerate until set, about 3 hours.
3. Remove sides of pan just before serving. Garnish with additional whipped topping if desired. Yield: 16 servings.
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