1 cup finely crushed gingersnaps (about 24)
3 tablespoons butter or margarine, melted
2 envelopes unflavored gelatin
1/2 cup skim milk
1/2 cup sugar
1 15-ounce can solid pack pumpkin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 8-ounce carton frozen light whipped topping
Additional whipped topping, optional
In a small bowl, combine cookie crumbs and butter. Press into the bottom of a greased 9 inch spring form pan; set aside.
In a saucepan combine gelatin and milk; let stand for five 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.
Remove sides of pan just before serving. Garnish with additional whipped topping if desired.
Recipe makes 16 servings.
Serving size: 1 serving
Calories: 138; Total Fat: 5g; Cholesterol: trace; Sodium: 168mg; Carbohydrates: 21g; Fiber: 1g; Protein: 2g
Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit
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