Chiffon Pumpkin Pie(Diabetic)

• 1 envelope Knox unflavored gelatine
• 6 packets Sweet 'N Low
• 1/2 tsp. salt
• 1 tsp. pumpkin pie spice (or mix your own cinnamon, nutmeg and ginger)
• 3 egg yolks
• 1 1/4 c. canned pumpkin
• 1/3 c. milk

1. Mix gelatine, Sweet 'N Low, salt and spices in top of double boiler or nonstick pan.
2. Beat 3 egg yolks and milk together.
3. Add to the pumpkin and gelatine mixture.
4. Cook over boiling water or nonstick pan, 10 minutes.
5. Cool and chill until mixture mounds slightly when dropped from a spoon.
6. Beat egg whites until stiff. Add 1/2 cup sugar gradually, then fold into the cold pumpkin mixture.
7. I did not use Sweet 'N Low in the egg whites.
8. Pour into cool pie shell, graham cracker is good.
9. Refrigerate and serve with lite Cool Whip.

unflavored gelatine, packets, salt, pumpkin pie spice, egg yolks, pumpkin, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=914529 (may not work)