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