Diabetic Pumpkin Chiffon Pudding - cooking recipe

Ingredients

1/4 c. water
1 tsp. unflavored gelatin
2/3 c. canned pumpkin
1/2 c. evaporated skim milk
low calorie sugar substitute to equal 2 Tbsp. sugar
1/2 tsp. pumpkin pie spice
1/2 c. Cool Whip, thawed

Preparation

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