16 oz. can pumpkin
12 oz. can evaporated skim milk
2 egg yolks, beaten
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg
8 packets artificial sweetener
1 env. unflavored gelatin
1/4 c. cold water
3 egg whites
1/4 tsp. cream of tartar
1 tsp. vanilla extract
8 inch single pie crust, baked

Combine pumpkin, milk, and egg yolks in large saucepan; beat well. Stir in cinnamon, ginger and nutmeg. Cover over medium heat, stirring occasionally until thoroughly heated. Remove from heat; set aside, and stir in artificial sweetener.

Combine gelatin and cold water in small saucepan; let stand 1 minute. Cook over low heat 5 minutes or until gelatin completely dissolves. Stir into pumpkin mixture. Cool.

Combine egg whites (at room temperature) and cream of tartar in medium bowl; beat until soft peaks form. Add vanilla; beat until stiff peaks form. Fold into pumpkin mixture. Spoon into prebaked pie crust shell. Chill. Makes 8 servings.