Agnes' Pumpkin Chiffon Dessert(Diet)

• 2 pkg. unflavored gelatin
• 1/4 c. cold water
• 2 egg yolks
• 2 c. cooked pumpkin
• 1/2 c. cold water
• 2 tsp. pumpkin pie spices
• 6 pkg. Equal
• 4 oz. Cool Whip Lite
• 3 Tbsp. graham cracker crumbs
• 1/2 c. whipping cream
• 2 egg whites

1. Mix together 2 packages of gelatin and 1/4 cup cold water; set aside.
2. Beat egg yolks, whipping cream, water, spices and pumpkin. Cook over low heat until hot; add gelatin water and Equal.
3. Mix well and cool in refrigerator.
4. Beat egg whites with 1 package of Equal until very stiff; fold into cooled pumpkin mixture.
5. Add Cool Whip, stirring until well mixed.
6. Sprinkle graham cracker crumbs on bottom of buttered pan.
7. Pour in pumpkin mixture and chill.
8. Serve plain or with Cool Whip.

unflavored gelatin, cold water, egg yolks, pumpkin, cold water, pumpkin pie spices, equal, graham cracker crumbs, whipping cream, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=512510 (may not work)