Pumpkin Mousse Pie

I found this recipe in the Weight Watcher's Magazine.

1 (15 oz.) can pumpkin puree
2/3 c. sugar
1 ¼ tsp. pumpkin pie spice
½ tsp. vanilla
1/8 tsp. salt
¼ c. water
1 (1/4 oz) unflavored gelatin
3 ½ c. whipped topping
1 (6 oz) reduced fat graham cracker crust

1. Combine pumpkin puree, sugar, pie spice, vanilla and salt in a large bowl. Whisk until blended. Set aside.

2. Place water in a small saucepan; sprinkle with gelatin. Let stand until softened, about 1 minute. On low heat, stir until completely dissolved.

3. Gradually pour into pumpkin mixture beating constantly with whisk until blended. Fold 2 c. of the whipped topping into the pumpkin mixture just until blended. Pour into crust and chill until firm, about 30 minutes. Decorate with reserved topping just before serving.

1/10th of pie =4 point value.