1 c. all-purpose flour
4 tbsp. butter
3 tbsp. cold water

PUMPKIN FILLING:

1 env. unflavored gelatin
1 c. skim milk
2 eggs, separated
1 tsp. cornstarch
1 tbsp. butter
1 tsp. vanilla extract
2 c. canned, unseasoned pumpkin puree
12 packets Equal
1 tsp. pumpkin pie spice
1 packet low-calorie whipped topping mix

Crust: Combine flour and butter in food processor, mixer, or by hand. Process with on-off motion or blend until mixture forms coarse crumbs. Add water and blend until mixture forms a ball. Roll out on floured surface to 12 inch diameter circle, 1/8 inch thick. Line greased and floured 9 inch pie pan with pastry. Trim edges. Cover pastry with 9 inch circle of wax paper; prick holes through paper and pastry with fork. Cover wax paper with uncooked, dried beans or rice to prevent air bubbles. Bake in preheated 350 degree oven 10 minutes. Remove dried beans or rice and wax paper. Continue baking 15 to 20 minutes or until lightly browned. Cool.

Filling: Combine gelatin and 1/4 cup milk. Let soften 5 minutes. In small saucepan, blend egg yolks, 1/4 cup milk, and cornstarch. Cook over low heat until thickened. Stir in gelatin mixture. Add butter; stir to blend. Remove from heat. Stir in vanilla extract, pumpkin puree, Equal, and pumpkin pie spice. Cool. Beat egg whites until stiff, but not dry, peaks form. Set aside. Prepare whipped topping according to package directions, substituting 1/2 cup milk for water. Fold egg whites and half of whipped topping into pumpkin mixture. Pour into crust and spread evenly. Garnish with remaining whipped topping. Makes one 9 inch pie or 8 servings. 1 slice per serving. Calories per serving: 212 "traditional" calories: 458 diabetic exchange: 1/2 non-fat milk, 1 fruit, 1/2 bread, 2 fat.