Diabetic Pumpkin Chiffon Pudding

Ingredients

• 14 c water
• 1 tsp unflavored gelatin
• 23 c canned pumpkin
• 12 c evaporated skim milk
• low calorie sugar substitute to equal 2 Tbsp sugar
• 12 tsp pumpkin pie spice
• 12 c Cool Whip thawed

Directions

1. In a small saucepan combine water and gelatin
2. Let stand for 5 minutes
3. Cook and stir over low heat until gelatin dissolves Transfer to a medium mixing bowl
4. Stir in pumpkin milk sweetener and pumpkin pie spice
5. Chill until partially set the consistency of unbeaten egg whites
6. Fold in whipped topping Spoon into individual dessert dishes
7. Chill for 1 to 3 hours or until firm
8. Makes 4 13 cup servings