Pumpkin Cheesecake Pie
|Unflavored gelatin||1 Tablespoon (1 Envelope, Knox)|
|Cold skim milk||1⁄4 Cup (4 tbs)|
|Skim milk||1⁄2 Cup (8 tbs), heated to boiling|
|Canned pumpkin||16 Ounce (1 Can)|
|Neufchatel||8 Ounce, softened (Lite Cream Cheese, 1 Package)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Lite frozen whipped topping||1 Cup (16 tbs), thawed|
In blender, sprinkle unflavored gelatine over cold milk; let stand 2 minutes.
Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes.
Add pumpkin, cream cheese, brown sugar, vanilla, cinnamon, salt and cloves.
Process at high speed until thoroughly blended, scraping sides frequently, about 5 minutes.
In large bowl, fold whipped topping into pumpkin mixture.
Pour into 9-inch pie pan or Gingersnap Crust.
Chill until firm, about 3 hours.