Pumpkin Cheesecake Pie/Lowfat Recipe

Name: Pumpkin Cheesecake Pie/Lowfat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup gingersnap cookies crumbs; 1 tablespoon brown sugar; 3 tablespoons butter or margarine, melted; 1 envelope gelatin, unflavored unflavored; 1/4 cup milk, skim cold; 1/2 cup milk, skim boiling; 16 ounces pumpkin canned or cooked fresh; 8 ounces cream cheese (reduced-fat) softened; 3/4 cups brown sugar packed; 1 teaspoon vanilla extract; 1 teaspoon cinnamon ground; 1/2 teaspoon salt; ⅛ teaspoon cloves ground; 1 cup whipped topping, prepared frozen, lite, thawed

Servings: persons

1 cup gingersnap cookies crumbs
1 tablespoon brown sugar
3 tablespoons butter or margarine, melted
1 envelope gelatin, unflavored unflavored
1/4 cup milk, skim cold
1/2 cup milk, skim boiling
16 ounces pumpkin canned or cooked fresh
8 ounces cream cheese (reduced-fat) softened
3/4 cups brown sugar packed
1 teaspoon vanilla extract
1 teaspoon cinnamon ground
1/2 teaspoon salt
⅛ teaspoon cloves ground
1 cup whipped topping, prepared frozen, lite, thawed

1
In 9-inch pie plate, combine gingersnap crumbs and 1 tablespoon brown sugar.
2
Drizzle with melted margarine.
3
Pat crumbs into bottom and up side of pie plate to make crust; set aside.
4
In blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes.
5
Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes.
6
Add pumpkin, cream cheese, 3/4 cup brown sugar, vanilla, cinnamon, salt and cloves.
7
Process at high speed until thoroughly blended, scraping sides frequently, about 5 minutes.
8
Pour into prepared crust.
9
Chill until firm, about 3 hours.
10
Top with whipped topping.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup gingersnap cookies crumbs, 1 tablespoon brown sugar, 3 tablespoons butter or margarine, melted, 1 envelope gelatin, unflavored unflavored, and more.

Yes, Pumpkin Cheesecake Pie/Lowfat falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheesecake Pie/Lowfat

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