Pumpkin Chiffon Pie(Diabetic) - cooking recipe

Ingredients

1 1/4 c. all-purpose flour
1/4 tsp. salt
3 Tbsp. cold margarine
4 or 5 Tbsp. ice water
1/2 c. skim milk
1 tsp. cornstarch
1 envelope unflavored gelatin
2 egg yolks, slightly beaten
2 c. canned pumpkin
12 to 14 packets Equal
1 tsp. pumpkin pie spice
1 tsp. vanilla
1/4 tsp. salt
1 3/4 c. lite whipped topping

Preparation

Pie Crust:
Combine flour and salt in medium bowl; cut in margarine until mixture resembles coarse crumbs.
Sprinkle in water, 1 tablespoon at a time, mixing with fork until pastry just holds together.
Form dough into ball.
Cover and refrigerate 30 minutes.
On floured surface, roll pastry to 11 inches diameter. Ease pastry into 9-inch pie plate.
Trim and flute edges.
Pierce bottom with tines of fork.
Bake at 400\u00b0 until browned, about 10 to 12 minutes.
Cool.