Fluffy Pumpkin Pie
    1. Prepare pie crust mix according to directions. Cool.
    2. Whisk Splenda, gelatin, cornstarch, and milk in a saucepan over medium heat until boils and thickens. Whisk half of mixture into egg; then back into remaining milk mixture, heating until thickens.
    3. Remove milk mixture from heat and fold in pumpkin and spices. Cool.
    4. Fold topping into pumpkin mixture and spread into pie crust. Chill until set.

From Recipes for Diabetes by University of Illinois Extension

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