|Unflavored gelatin||1 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Sugar||6 Tablespoon, divided|
|Ground cinnamon||1 1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Canned pumpkin||1 Cup (16 tbs)|
|Evaporated skim milk||3⁄4 Cup (12 tbs)|
|Reduced calorie margarine||2 Tablespoon|
|Frozen whipped topping||1⁄3 Cup (5.33 tbs), thawed|
|Chopped pecans||8 Teaspoon, toasted|
Soften gelatin in water, let stand 1 minute.
Combine 3 tablespoons sugar, cornstarch, salt, and spices in a medium saucepan, stir well.
Stir in pumpkin and milk.
Cook over medium heat, stirring constantly, until smooth and thickened.
Add gelatin mixture and margarine, stir until margarine melts.
Let cool, stirring occasionally.
Beat egg whites (at room temperature) at high speed of an electric mixer 1 minute.
Gradually add remaining 3 tablespoons sugar, one at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
Fold into pumpkin mixture, spoon into serving dishes.
Cover and chill.
Garnish each serving with 2 teaspoons whipped topping and 1 teaspoon pecans.