Pumpkin Chiffon Pudding

1/4 c Water

1 ts Unflavored gelatin

2/3 c Canned pumpkin

1/2 c Evaporated skim milk

2 tb Powdered sweetener (aspertm.

1/2 ts Pumpkin pie spice

1/2 c Frozen whipped non-dair.topp

In a small saucepan combine water and gelatin. Let stand for 5 min. Cook and stir over low heat till gelatin dissolves. Transfer to a medium mixing bowl. Stir in pumpkin, milk, sweetener, and pumpkin pie spice. Chill till partially set (the consistency of unbeaten egg whites). Fold in whipped topping. Spoon into individual dessert dishes. Chill for 1 to 3 hours or till firm. Makes 4 servings, each 1/3 cup. 1 serving, 79 calories 4 g protein, 10 g carbohydrate, 3 g total fat, 2 g

sat. fat, 1 mg cholesterol Source: Diabetic Cook Book, Better Homes & Gardens c. 1992 Shared but not tested by Elizabeth Rodier, Oct 93.