Pumpkin Chiffon Meringue Pie(Lo-Cal) - cooking recipe

Ingredients

1 c. pumpkin
1 tsp. pumpkin pie spice
2 Tbsp. sugar
2 Tbsp. brown sugar
2 Tbsp. sugar
2 envelopes unflavored gelatin
3/4 c. water
2 egg whites
1 (1.4 oz.) envelope Dream Whip or 2 c. Cool Whip
1/2 c. skim milk
Meringue Shell Pastry

Preparation

Combine the water and gelatin and let stand for 5 minutes. Stir 2 tablespoons sugar in.
Cook and stir until melted.
Cool 10 minutes.
Add this to a mixture of the pumpkin, brown sugar and spice.
Freeze 15 minutes or until slightly thick, stirring occasionally.
In a small bowl, beat egg whites until soft peaks. Add 2 tablespoons sugar and beat until stiff.
Fold in partially set pumpkin.
Mix up Dream Whip.
Reserve 1/2 cup for garnish. Fold rest into pumpkin.
Cover and chill, then spoon into cooled meringue shell.
Chill until set, then serve with garnish.