Pumpkin Chiffon Meringue Pie(Lo-Cal)

• 1 c. pumpkin
• 1 tsp. pumpkin pie spice
• 2 Tbsp. sugar
• 2 Tbsp. brown sugar
• 2 Tbsp. sugar
• 2 envelopes unflavored gelatin
• 3/4 c. water
• 2 egg whites
• 1 (1.4 oz.) envelope Dream Whip or 2 c. Cool Whip
• 1/2 c. skim milk
• Meringue Shell Pastry

1. Combine the water and gelatin and let stand for 5 minutes. Stir 2 tablespoons sugar in.
2. Cook and stir until melted.
3. Cool 10 minutes.
4. Add this to a mixture of the pumpkin, brown sugar and spice.
5. Freeze 15 minutes or until slightly thick, stirring occasionally.
6. In a small bowl, beat egg whites until soft peaks. Add 2 tablespoons sugar and beat until stiff.
7. Fold in partially set pumpkin.
8. Mix up Dream Whip.
9. Reserve 1/2 cup for garnish. Fold rest into pumpkin.
10. Cover and chill, then spoon into cooled meringue shell.
11. Chill until set, then serve with garnish.

pumpkin, pumpkin pie spice, sugar, brown sugar, sugar, unflavored gelatin, water, egg whites, dream whip, milk, meringue shell pastry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1066806 (may not work)