|Water||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||1 Teaspoon|
|Canned pumpkin||2⁄3 Cup (10.67 tbs)|
|Evaporated skim milk||1⁄2 Cup (8 tbs)|
|Low calorie sweetener||1⁄4 Tablespoon (To Equal 2 Tablespoon Sugar)|
|Pumpkin pie spice||1⁄2 Teaspoon|
|Frozen non dairy whipped topping||1⁄2 Cup (8 tbs), thawed|
In a small saucepan combine water and gelatin.
Let stand for 5 minutes.
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.