Pumpkin Light Pie

Yield: 8 servings

3 tb Butter or margarine 1/4 ts Nutmeg
3/4 c Graham wafer crumbs 3/4 ts Cinnamon
1 tb Plain gelatin 1 pkg 1/2 ts Ginger
1/2 c Cold water 1/2 ts Allspice
3 Eggs, separated 1/2 c Granulated artificial sweet.
1/2 c Skim milk OR 2 tb. liquid SugarTwin
1 1/4 c Canned pumpkin (or cooked) 2 tb Sugar
1/2 ts Salt

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 min, 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.

1/8 pie - 168 calories 16 g carbohydrate, 5 g protein, 8 g fat 1
starch, 1 protein, 1 fat + oils choice

Source: More Choice, the Canadian Diabetic Micro. Cookbook 1991 Catha
McMaster + Charlotte Empringham

Shared but not tested by Elizabeth Rodier, Oct 93