---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PUMPKIN LIGHT PIE
  Categories: Pies, Diabetic, Low-fat/cal
       Yield: 8 servings
  
       3 tb Butter or margarine
     3/4 c  Graham wafer crumbs
       1 tb Plain gelatin 1 pkg
     1/2 c  Cold water
       3    Eggs, separated
     1/2 c  Skim milk
   1 1/4 c  Canned pumpkin (or cooked)
     1/2 ts Salt
     1/4 ts Nutmeg
     3/4 ts Cinnamon
     1/2 ts Ginger
     1/2 ts Allspice
     1/2 c  Granulated artificial sweet.
            OR 2 tb. liquid SugarTwin
       2 tb Sugar
  
   Leftover pie may be frozen.
   
   Melt butter or margarine in a 9 inch pie plate at High for 30 to 40
   sec. Add graham wafer crumbs to pie plate and combine well with a
   fork. Spread evenly over bottom of pie plate.  Microwave at High for
   3 to 5 min, watching carefully to prevent scorching.  Allow to cool
   before filling.
   
   Dissolve gelatin in cold water and set aside.  Beat egg yolks in a 2
   quart measure or mixing bowl.  Stir in milk, pumpkin, salt and
   spices. Mix well. Microwave at Medium Low 50% for 30 second intervals
   until thick and smooth, stirring after each interval.  Add gelatin
   and sweetener. Stir until completely dissolved.  Refrigerate until
   the thickness of unbeaten egg whites.
   
   Beat egg whites until soft peaks form.  Gradually add sugar and
   continue beating until stiff and shiny.  Fold into pumpkin mixture,
   being careful to combine thoroughly.  Pour into prepared pie shell.
   Chill overnight.
   
   1/8 pie - 168 calories 16 g carbohydrate, 5 g protein, 8 g fat 1
   starch, 1 protein, 1 fat & oils choice
   
   Source:  More Choice, the Canadian Diabetic Micro. Cookbook 1991 Catha
   McMaster & Charlotte Empringham
   
   Shared but not tested by Elizabeth Rodier, Oct 93
  
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