1 pkg. gelatin, soften in 1 tbsp. cold water
1/2 c. hot water
1 1/2 c. pumpkin
3 pkg. vanilla Alba
6 pkg. sugar substitute or to taste
1 tsp. vanilla extract
1/2 tsp. nutmeg
Dash of pumpkin pie spice & ginger (optional)
1 tsp. cinnamon
1/4 tsp. allspice
2 to 3 ice cubes
9 inch graham cracker pie crust or tart shells
1/2 c. Cool Whip (optional)
3/4 c. part skim ricotta cheese

Soften gelatin in a 2 cup measure. Add hot water and dissolve gelatin. Combine all ingredients, except pumpkin, in blender. Blend until smooth, add ice cubes. Fold pumpkin in after blending other ingredients.

Makes 3 cups of filling. Pour into pie crust or tart shells. Top with Cool Whip when serving.

Serves 6.