Pumpkin Cheesecake Pie(Low Cholesterol) - cooking recipe

Ingredients

1 c. gingersnap cookie crumbs
1 Tbsp. brown sugar
3 Tbsp. margarine, melted
1 envelope Knox gelatine
1/4 c. cold skim milk
1/2 c. skim milk heated to boiling
1 can (16 oz.) pumpkin (2 c.)
1 pkg. (8 oz.) lite cream cheese
3/4 c. brown sugar
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. salt
1/8 tsp. ground cloves
1 c. lite frozen whipped topping

Preparation

In 9-inch pie plate, combine gingersnap crumbs and brown sugar. Drizzle with melted butter.
Pat crumbs onto bottom and up sides of pan for crust.