Source: dLife

A super-fluffy with a graham cracker crust.

Servings

0.5 pint whipped fat-free topping (if desired)
1 ready-to-use reduced-fat graham pie crust , 9 inch
1 tbsp Gelatin, unsweetened, dry , such as knox
3 eggs , seperated
0.5 cup packed brown sugar
1.25 cup Pumpkin, cooked, drained, mashed , or canned pumpkin
0.5 cup lowfat milk
0.5 tsp salt
0.25 tsp ground cinnamon
0.25 tsp ground nutmeg
0.25 tsp ground ginger
0.5 cup sugar
1 cup Topping, caramel (if desired)

1 Soak the gelatin in 1/4 cup cold water.
2 Beat the egg yolks slightly and combine in the top of a double boiler with the brown sugar, pumpkin, milk, salt, and spices.
3 Cook and stir these ingredients over boiling water until thick.
4 Stir in the soaked gelatin until dissolved.
5 Remove from the cook top and chill until mixture begins to set.
6 Whip the 3 egg whites until stiff, but not dry.
7 Gradually stir the 1/2 cup sugar into the egg white mixture, then fold in the pumpkin mixture.
8 Fill the pie shell. Chill several hours to set.
9 Serve garnished with whipped cream and drizzled caramel, if desired.