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 ==
# Leftover pie may be frozen.
# Melt butter or margarine in a 9 inch pie plate at high for 30 to 40 sec.
# Add graham wafer crumbs to pie plate and combine well with a fork.
# Spread evenly over bottom of pie plate.
# Microwave at high for 3 to 5 minutes, watching carefully to prevent scorching.
# Allow to cool before filling.
# Dissolve gelatin in cold water and set aside.
# Beat egg yolks in a 2 quart measure or mixing bowl.
# Stir in milk, pumpkin, salt and spices.
# Mix well.
# Microwave at medium low 50% for 30 second intervals until thick and smooth, stirring after each interval.
# Add gelatin and sweetener.
# Stir until completely dissolved.
# Refrigerate until the thickness of unbeaten egg whites.
# Beat egg whites until soft peaks form.
# Gradually add sugar and continue beating until stiff and shiny.
# Fold into pumpkin mixture, being careful to combine thoroughly.
# Pour into prepared pie shell.
# 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
Category:Diabetic-friendly Recipes
Category:Pie Recipes
Category:Egg Recipes
Category:Gelatin Recipes
Category:Pumpkin Recipes
Category:Non-fat milk Recipes
Category:Thanksgiving Pies and Desserts