Pumpkin Chiffon Pie(Diabetic) - cooking recipe

Ingredients

2 c. (1 16 oz can) canned pumpkin
1 (4 serving) pkg of Jell-o sugar free instant vanilla pudding
2/3 c. non fat dry milk powder
1 tsp. pumpkin pie spice
3/4 c. water
1 c. Cool Whip lite
1 graham cracker pie crust
2 Tbsp. chopped pecans

Preparation

In medium bowl combine pumpkin, dry pudding mix, dry milk powder, pumpkin spice and water.
Mix well using a wire whisk. Blend in Cool Whip lite.
Pour mixture into pie crust. Refrigerate 15 minutes.
Spread remaining 3/4 Cool Whip on top of set filling, sprinkle pecans evenly on top.
Refrigerate until ready to serve.