Pumpkin chiffon pudding

MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Pumpkin Chiffon Pudding
  Categories: Diabetic, Desserts, Low-fat/cal
       Yield: 4 servings
  
 	1/4 c  Water				   2 tb Powdered
    sweetener;(aspertm.
       1 ts Unflavored gelatin;               1/2 ts Pumpkin pie spice;
 	2/3 c  Pumpkin; canned			 1/2 c	Frozen whipped
    non-dair.topp
     1/2 c  Evaporated skim milk;          
  
   In a small saucepan combine water and gelatin.  Let stand for 5 min.
   Cook and stir over low heat till gelatin dissolves.
   
   Transfer to a medium mixing bowl.  Stir in pumpkin, milk, sweetener,
   and pumpkin pie spice.  Chill till partially set (the consistency of
   unbeaten egg whites).  Fold in whipped topping.
   
   Spoon into individual dessert dishes.  Chill for 1 to 3 hours or till
   firm. Makes 4 servings, each 1/3 cup.
   
   1 serving, 79 calories 4 g protein, 10 g carbohydrate, 3 g total fat,
   2 g sat. fat, 1 mg cholesterol
   
   Source:  Diabetic Cook Book, Better Homes & Gardens c. 1992 Shared
   but not tested by Elizabeth Rodier, Oct 93.
  
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