Ingredients
1 cup finely crushed gingersnaps (about 24)3 tablespoons butter, melted2 envelopes unflavored gelatin1/2 cup fat-free milk1/2 cup sugar1 can (15 ounces) solid-pack pumpkin1/2 teaspoon salt1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1/4 teaspoon ground cloves1 carton (8 ounces) frozen fat-free whipped topping, thawedAdditional whipped topping, optional
Preparation
In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
In a large saucepan, combine gelatin and milk; let stand for 5 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.
