2 (3 oz.) pkg. sugar free orange Jello
16 oz. pumpkin puree (2 c.)
1 c. boiling water
1 c. cold water
1 c. orange juice
1 tsp. pumpkin pie spice
2 c. lite whipped topping

Dissolve Jello and pumpkin pie spice in boiling water. Add cold water, orange juice and pumpkin puree. Let stand in refrigerator until set. Blend in whipped topping. Refrigerate until ready to serve. Garnish with maraschino cherries or orange sections.

For Pie: Pour into 2 graham cracker crusts.