Instructions: In 9-in 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 min. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 min. 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 min. Pour into prepared crust. Chill until firm, about 3 hours. Top with whipped topping.

yummy!

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