Pumpkin Chiffon Pie

Pumpkin Chiffon Pie
A great alternative to traditional pumpkin pie.

Servings: 8

• 1 envelope unflavored gelatin
• 1/2 cup cold water
• 1 - 7 1/2 ounce jar marshmallow cream
• 1 16-ounce can pumpkin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• 1/2 teaspoon salt
• 1 cup frozen low fat whipped topping, thawed

Graham Cracker Crust:
• 1 1/4 cups low-fat graham cracker crumbs (about 8 full cookie sheets)
• 2 1/2 tablespoons light margarine or non-saturated fat margarine, melted
• 1/4 cup sugar
• Cooking oil spray

To prepare crust, combine first 3 ingredients; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking oil spray; chill.

In medium saucepan combine gelatin and cold water; let stand I minute. Cook over low heat, stirring constantly, until gelatin is completely dissolved. Blend in marshmallow cream, pumpkin, spices and salt. Chill until mixture mounds when dropped from a spoon. Fold in whipped topping. Turn into pie crust and chill until set, about 2 hours.

Per Serving: 255 Calories; 4g Fat (13.7% calories from fat); trace Saturated Fat; 3g Protein; 54g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 296mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Vegetable; 1/2 Fat; 2 1/2 Other Carbohydrates.