Pumpkin Chiffon Pie(Diabetic)

• 1 1/4 c. all-purpose flour
• 1/4 tsp. salt
• 3 Tbsp. cold margarine
• 4 or 5 Tbsp. ice water
• 1/2 c. skim milk
• 1 tsp. cornstarch
• 1 envelope unflavored gelatin
• 2 egg yolks, slightly beaten
• 2 c. canned pumpkin
• 12 to 14 packets Equal
• 1 tsp. pumpkin pie spice
• 1 tsp. vanilla
• 1/4 tsp. salt
• 1 3/4 c. lite whipped topping

1. Pie Crust:
2. Combine flour and salt in medium bowl; cut in margarine until mixture resembles coarse crumbs.
3. Sprinkle in water, 1 tablespoon at a time, mixing with fork until pastry just holds together.
4. Form dough into ball.
5. Cover and refrigerate 30 minutes.
6. On floured surface, roll pastry to 11 inches diameter. Ease pastry into 9-inch pie plate.
7. Trim and flute edges.
8. Pierce bottom with tines of fork.
9. Bake at 400u0b0 until browned, about 10 to 12 minutes.
10. Cool.

flour, salt, cold margarine, water, milk, cornstarch, unflavored gelatin, egg yolks, pumpkin, packets equal, pumpkin pie spice, vanilla, salt, lite whipped topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1054739 (may not work)