Pumpkin Light Pie

Ingredients

 * 3 tbsp butter or margarine
 * ¾ cup graham wafer crumbs
 * 1 tbsp plain gelatin 1 pkg
 * ½ cup cold water
 * 3 eggs, separated
 * ½ cup skim milk
 * 1¼ cup canned pumpkin (or cooked)
 * ½ tsp salt
 * ¼ tsp nutmeg
 * ¾ tsp cinnamon
 * ½ tsp ginger
 * ½ tsp allspice
 * ½ cup granulated artificial sweetener or 2 tbsp liquid SugarTwin
 * 2 tbsp sugar

Directions

 * 1) Leftover pie may be frozen.
 * 2) Melt butter or margarine in a 9 inch pie plate at high for 30 to 40 sec.
 * 3) Add graham wafer crumbs to pie plate and combine well with a fork.
 * 4) Spread evenly over bottom of pie plate.
 * 5) Microwave at high for 3 to 5 minutes, watching carefully to prevent scorching.
 * 6) Allow to cool before filling.
 * 7) Dissolve gelatin in cold water and set aside.
 * 8) Beat egg yolks in a 2 quart measure or mixing bowl.
 * 9) Stir in milk, pumpkin, salt and spices.
 * 10) Mix well.
 * 11) Microwave at medium low 50% for 30 second intervals until thick and smooth, stirring after each interval.
 * 12) Add gelatin and sweetener.
 * 13) Stir until completely dissolved.
 * 14) Refrigerate until the thickness of unbeaten egg whites.
 * 15) Beat egg whites until soft peaks form.
 * 16) Gradually add sugar and continue beating until stiff and shiny.
 * 17) Fold into pumpkin mixture, being careful to combine thoroughly.
 * 18) Pour into prepared pie shell.
 * 19) Chill overnight.

Nutritional information
⅛ pie = 168 calories 16 g carbohydrate, 5 g protein, 8 g fat 1 starch, 1 protein, 1 fat and oils choice