Directions:
- 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. Yield: 16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 109.83 Kcal (460 kJ) | ||
| Calories from fat | 33.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.68g | 6% | |
|---|---|---|---|
| Cholesterol | 5.72mg | 2% | |
| Sodium | 179.52mg | 7% | |
| Potassium | 102.85mg | 2% | |
| Total Carbs | 17.24g | 6% | |
| Sugars | 8.6g | 34% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 2.52g | 5% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.2mg | 7% | |
| Calcium | 30.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 263.21 Kcal (1102 kJ) | ||
| Calories from fat | 79.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.82g | 6% | |
|---|---|---|---|
| Cholesterol | 13.72mg | 2% | |
| Sodium | 430.2mg | 7% | |
| Potassium | 246.47mg | 2% | |
| Total Carbs | 41.32g | 6% | |
| Sugars | 20.61g | 34% | |
| Dietary Fiber | 0.86g | 1% | |
| Protein | 6.05g | 5% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 2.9mg | 7% | |
| Calcium | 72.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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