Holiday Pumpkin Chiffon Pie(Diabetic Recipe)

• 1 graham cracker pie shell
• 1 Tbsp. granulated gelatin
• 1/2 c. cold water
• 3 eggs, separated
• 1/2 c. milk
• 1 1/4 c. solid-pack pumpkin
• 1/2 tsp. salt
• artificial sweetener to substitute for 1/2 c. sugar
• 2 Tbsp. sugar
• 1/4 tsp. nutmeg
• 3/4 tsp. cinnamon
• 1/2 tsp. ginger
• 1/2 tsp. allspice

1. Dissolve gelatin in cold water; set aside.
2. Beat egg yolks lightly; stir in milk, pumpkin, salt and spices.
3. Blend well. Cook in the top of a double boiler, stirring constantly until thick and smooth, about 8 minutes.
4. Remove from heat; add gelatin and sweetener.
5. Stir until dissolved.
6. Cook; then chill in refrigerator until mixture thickens to a consistency of unbeaten egg white.
7. Remove from refrigerator.
8. Beat egg whites until soft peaks form.
9. Add sugar gradually to egg whites, beating constantly until stiff and shiny.
10. Fold carefully but thoroughly into pumpkin mixture.
11. Turn into pie shell.
12. Scatter graham cracker crumbs over top.
13. Chill 8 hours.
14. Contains 153 calories.
15. Exchanges:
16. 1 bread, 1 fruit and 1 fat.

graham cracker pie shell, granulated gelatin, cold water, eggs, milk, solidpack pumpkin, salt, substitute, sugar, nutmeg, cinnamon, ginger, allspice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=247642 (may not work)