SPLENDA NO-BAKE PUMPKIN CHIFFON PIE
1 envelope unflavored gelatin
1/2 cup cold water
1 (15-ounce) can pumpkin
1 cup whipping cream, divided
1/2 cup SPLENDAŽ No Calorie Sweetener, Granular
1/4 cup brown sugar
1 1/2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1 (6 -ounce) reduced fat graham cracker crust
SPRINKLE gelatin over water in a medium saucepan. Let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Stir in pumpkin, 1/4 cup whipping cream and next 6 ingredients.
COOK over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens and reaches 170°. Pour pumpkin mixture into a heat resistant bowl. Stir in vanilla. Chill 40 minutes or until cool.
BEAT remaining 3/4 cup whipping cream until soft peaks form; fold into pumpkin mixture. Pour pumpkin mixture into graham cracker crust.
CHILL 3 hours or until firm.
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