Pumpkin Chiffon
1/4 cup water
1/4 cup plus 2 tablespoons sugar, divided
3 tablespoons cornstarch
1/8 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup canned pumpkin
3/4 cup evaporated skim milk
2 tablespoons reduced-calorie margarine
5 egg whites
1/3 cup frozen whipped topping, thawed
2 tablespoons plus 2 teaspoons chopped pecans, toasted
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