Pumpkin Chiffon Pudding

Recipe Ingredients

1/4 cup	59ml	Water
1 teaspoon	5ml	Unflavored gelatin
2/3 cup	157ml	Pumpkin - canned
1/2 cup	118ml	Evaporated skim milk
2 tablespoons	30ml	Powdered sweetener
1/2 teaspoon	2.5ml	Pumpkin pie spice
1/2 cup	118ml	Whipped non-dairy

Recipe Instructions

In a small saucepan combine water and gelatin. Let stand for 5 minutes. Cook and stir over low heat until gelatin dissolves.

Transfer to a medium mixing bowl. Stir in pumpkin, milk, sweetener, and pumpkin pie spice. Chill until partially set (the consistency of unbeaten egg whites). Fold in whipped topping.

Spoon into individual dessert dishes. Chill for 1 to 3 hours or until firm. Makes 4 servings, each 1/3 cup.

Source:
Diabetic Cook Book, Better Homes and Gardens cup. 1992 Oct 93.

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