Pumpkin Chiffon Pudding

1. In a small saucepan combine water and gelatin.
2. Let stand for 5 min. Cook and stir over low heat till gelatin dissolves.
3. Transfer to a medium mixing bowl.
4. Stiri in pumpkin, milk, sweetener, and pumpkin pie spice.
5. Chill till partially set (the consistency of unbeaten egg whites).
6. Foldi in whipped topping.
7. Spoon into individual dessert dishes.
8. Chill for 1 to 3 hours or till firm.
9. 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.