Pumpkin Jello - cooking recipe

Ingredients

1 (3 ounce) box lemon gelatin (I use sugar free)
1 cup hot water
2 tablespoons granulated sugar (or Splenda)
1/4 teaspoon pumpkin pie spice
1 cup canned pumpkin (not pie mix)
1 (8 ounce) container Cool Whip
1/2 cup pecans, chopped

Preparation

Dissolve gelatin in boiling water; add sugar and spice.
Add pumpkin, mixing well.
Chill until slightly thickened.
Fold in cool Whip and nuts.
Pour into mold or bowl and refrigerate until firm.