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| 2 Env. | Unflavored Gelatin |
| 3/4 Cup | Unsweetened Apple Juice |
| 1/2 Cup | Water |
| 1 Can | Pumpkin (16 oz.) |
| 2 Tbsp. | Packed Brown Sugar |
| 1/2 Tsp. | Ground Cinnamon |
| 1/4 Tsp. | Ground Ginger |
| 1/8 Tsp. | Ground Cloves |
| 1/2 Pkg. | Whipped Topping Mix (1 env) |
| - | Skim Milk |
| 1/4 Cup | Graham Cracker Crumbs |
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| 1. |
Sprinkle gelatin on apple juice in 1-quart saucepan to soften; add water. Heat over ow heat until gelatin is dissolved, stirring constantly; remove from heat. |
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| 2. |
Mix pumpkin, brown sugar, cinnamon, ginger and cloves in medium bowl; stir in gelatin mixture until smooth. |
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| 3. |
Refrigerate until mixture mounds slightly when dropped from a spoon, stirring occasionally. |
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| 4. |
Prepare topping mix as directed on package except use skim milk. Reserve 1/2 cup topping. Beat pumpkin mixture ntil smooth and light; fold remaining topping into pumpkin mixture. |
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| 5. |
Sprinkle crumbs in bottom of square pan, 9x9x2 inches, sprayed with nonstick cooking spray. Spread pumpkin mixture in pan. |
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| 6. |
Cover and refrigerate until firm, at least 2 hours. Top with remaining topping. |
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Recipe Submitted By: Chris Diamond
Category: Dessert
Type: Pies
Bake Time:
Servings:
Prep. Time:
Utensils:
Notes: Like mini pumpkin pies! |
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