Diabetic Pumpkin Chiffon Pie

Makes 6-8 servings • From the kitchen of Ashley

Ingredients

1 tablespoon unflavored gelatin
1/2 cup cold water
3 eggs (separated)
1/2 cup low fat (2%) milk
1 1/4 cups canned pumpkin
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
12 packets sugar substitute
1 large graham cracker, crushed - for garnish

Crust:
1/2 cup butter or margarine, softened
9 large graham crackers, crushed
6 packets sugar substitute

Directions

1. Preheat oven to 375 degrees.

Crust

1. In large bowl, mix 1/2 cup butter, graham crackers and 6 packets of sugar substitute.

2. Form in a pie shell and bake for 8 minutes.

Filling:

1. Dissolve gelatin in 1/2 cup cold water - set aside.

2. Beat egg yolks lightly, stir in milk, pumpkin, salt and spice - blend well.

3. Cook in the top of a double boiler, stirring constantly until smooth and thick (7-8 minutes).

4. Remove from heat. Add gelatin and 12 packets of artificial sweetener, stir until completely dissolved.

5. Cool, then chill in refrigerator until mixture thickens.

6. Remove and pour into baked pie crust. Garnish top with crushed graham cracker.