Leftover pie may be frozen.
Melt butter or margarine in a 9 inch pie plate at High for 3 to 4 sec.
Add graham wafer crumbs to pie plate and combine well with a fork.
Spread evenly over bottom of pie plate. Microwave at High for 3 to 5 min, watching carefully to prevent scorching.
Allow to cool before filling.
Dissolve gelatin in cold water and set aside.
Beat egg yolks in a 2 quart measure or mixing bowl.
Stir in milk, pumpkin, salt and spices.
Mix well. Microwave at Medium Low 5% for 3 second intervals until thick and smooth, stirring after each interval.
Add gelatin and sweetener.
Stir until completely dissolved. Refrigerate until the thickness of unbeaten egg whites.
Beat egg whites until soft peaks form.
Gradually add sugar and continue beating until stiff and shiny.
Fold into pumpkin mixture, being careful to combine thoroughly.
Pour into prepared pie shell.
Chill overnight.
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