1 ½ cups gingersnaps crumbs 375 ml
1/3 cup melted butter or margarine 75 ml
3 tblsp brown sugar 45 ml

1 cup unsweetened apple juice 250 ml
3 eggs separate the eggs 3
½ tsp vanilla 2 ml
8 oz cream cheese 250 g
1 tblp lemon juice 15 ml
3/4 cup whipping cream 175 ml
1/4 tsp each ground cloves, cinnamon 1 ml
and ginger
1 cup cooked mashed pumpkin 250 ml


1/ CRUST; combine gingersnap crumbs, butter and brown sugar. Press on bottom and sides of a 9" spring form pan. Refrigerate.
2/ FILLING; in a saucepan combine juice, sugar and salt. Sprinkle with gelatin and stir over low to medium heat until dissolved.
3/ Beat egg yokes slightly. Gradually stir in hot mixture in saucepan. Cook on medium constantly until thickness occurs. Add in vanilla and stir.
4/ Beat cream cheese and lemon juice together. Add gelatin mixture to the cream cheese, beating until smooth. Chill about 30 minutes.
5/ Beat egg whites until stiff. In a separate bowl combine cream and spices, beat until stiff.
Fold whipped cream, pumpkin and egg whites into gelatin mixture. Pour into pan, chill until firm.