Pumpkin Chiffon Pie
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.
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