“It differs from their mixtures, still has its quality.”

INGREDIENTS   

1 envelope unflavored gelatin
1/2 cup cold water
1 – 7 1/2 ounce jar marshmallow cream
1 16-ounce can pumpkin
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. grated nutmeg
1/2 tsp. salt
1 cup frozen low fat whipped topping, thawed

Graham Cracker Crust:

1 1/4 cups low-fat graham cracker crumbs (about 8 full cookie sheets)
2 1/2 tbsp. light margarine or non-saturated fat margarine, melted
1/4 cup sugar
   Cooking oil spray

DIRECTIONS 

1. To prepare crust
1. Combine first 3 ingredients; toss with a fork until moist.
2. Press into bottom and up sides of a 9-inch pie plate coated with cooking oil spray; chill.
2. Combine gelatin and cold water in medium saucepan; let stand for 1 minute.
3. Cook over low heat, stirring constantly, until gelatin is completely dissolved.
4. Blend in marshmallow cream, pumpkin, spices and salt.
5. Chill until mixture mounds when dropped from a spoon.
6. Fold in whipped topping.
7. Turn into pie crust and chill until set, about 2 hours.