2 envelopes unflavored gelatin
1 c. evaporated skimmed milk
1 c. canned or mashed cooked pumpkin
1/2 tsp. pumpkin pie spice
1/4 tsp. orange rind
3/4 c. plain nonfat yogurt (room temperature)
2 egg whites
1/8 tsp. salt
2/3 c. brown sugar, firmly packed
Gingersnap crust
1 tbsp. toasted pecans, chopped

Sprinkle gelatin over milk in heavy saucepan; let stand 1 minutes. Cook over low heat; stirring constantly until gelatin dissolved. Add pumpkin, spice and rind; stir well. Chill until consistency of unbeaten egg white. Fold in yogurt. Beat egg whites and salt at medium speed of electric mixer until soft peaks form. Add brown sugar, a little at a time, beat until stiff peaks form. Fold egg white mixture into pumpkin mixture. Pour into gingersnap crust and chill. Before serving, sprinkle with pecans; garnish with orange curl, if desired.

8 servings: each 200 Calories; 7 grams Protein; 5.3 grams Fat; 32.2 grams CHO; 5 milligrams Cholesterol, 175 milligrams NA; 179 milligrams Calcium.