Ingredients 1 cup gingersnap cookie, crumbs 1 tablespoon brown sugar 3 tablespoon butter, or margarine, melted 1 each gelatin, envelope, unflavored 1/4 cup skim milk, cold 1/2 cup skim milk, boiling 16 oz can pumpkin 8 oz cream cheese, softened, lite 3/4 cup brown sugar, packed 1 teaspoon vanilla extract 1 teaspoon cinnamon, ground 1/2 teaspoon salt 1/8 teaspoon cloves, ground 1 cup whip topping, frozen, lite, thawed Directions: In 9-inch pie plate, combine gingersnap crumbs and 1 tb brown sugar. Drizzle with melted margarine. Pat crumbs into bottom and up side of pie plate to make crust; set aside. In blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes. Add pumpkin, cream cheese, 3/4 c brown sugar, vanilla, cinnamon, salt and cloves. Process at high speed until thoroughly blended, scraping sides frequently, about 5 minutes. Pour into prepared crust. Chill until firm, about 3 hours. Top with whipped topping.