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
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
Variation: Creamy Pineapple Pumpkin Chiffon Pie
A delicious no-bake chiffon pie! Light, airy and most of all, delicious!
1-1/2 cups pumpkin pie filling
1 baked pastry shell
1/2 cup brown sugar
1/2 cup milk
3 egg yolks, beaten
2 tablespoons sugar
1 tablespoon gelatin (or one envelope)
1/4 cup cold water
1 cup drained pineapple tidbits
3 egg whites
Soften gelatin in cold water. Mix pumpkin filling, sugar, milk and egg in top of a double boiler. Cook until thickened, stirring constantly. Remove from stove.
Stir softened gelatin into hot mixture until gelatin is dissolved. Cool.
When partially set, fold in pineapple tidbits. Beat egg whites until stiff and beat in sugar gradually. Fold in pumpkin mixture and pour into baked pastry shell. Chill until firm.
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