Pumpkin Chiffon Pie
(diabetic)

1 pkg. unflavored gelatin
1 c. skim milk
2 eggs, separated
1 tsp. cornstarch
1 Tbsp. diet margarine
1 packet low-calorie whipped topping mix
1 tsp. vanilla
2 c. pumpkin
12 packets Equal
1 tsp. pumpkin pie spice

Crust:
1 c. flour
4 Tbsp. margarine
3 Tbsp. cold water

Crust: Combine flour and margarine in food processor, mixer or by hand. Blend until mixture forms coarse crumbs. Add water and blend until mixture forms a ball. Roll out on floured surface to 12-inch diameter circle, 1/8 inch thick. Line greased and floured 9-inch pie pan with pastry. Trim edges. Cover pastry with 9-inch circle of wax paper; prick holes through paper and pastry with fork. Cover wax paper with uncooked dried beans or rice to prevent air bubbles. Bake in preheated 350 degrees oven for 10 minutes. Remove dried beans or rice and wax paper. Continue baking 15 to 20 minutes or until lightly browned. Cool.

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