Pumpkin Pie

• 1 (15 oz.) pkg. folded refrigerator unbaked pie crust (2-crust)
• 1 envelope unflavored gelatin
• 2 Tbsp. cornstarch
• 1 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/8 tsp. salt
• 1 (16 oz.) can pumpkin
• 1 (12 oz.) can evaporated skim milk
• 2 unbeaten egg product, thawed
• 16 packets equal or 5 Tbsp. Equal measure

1. Bake 1 pie crust according to package directions.
2. Reserve remaining pie crust for garnish.
3. Set aside in large saucepan. Combine gelatin, cornstarch, cinnamon, nutmeg, ginger and salt. Stir in pumpkin and evaporated skim milk.
4. Let stand 5 minutes to soften gelatin.
5. Cook and stir using medium heat until mixture bubbles.
6. Cook and stir for 2 minutes.
7. Remove from heat. Gradually stir 1 cup hot mixture into eggs.
8. Return all egg mixture to saucepan.
9. Cook and stir over low heat for 2 minutes.
10. Do not boil.
11. Remove from heat.
12. Stir in Equal.
13. Pour into baked pie crust.
14. Cover and chill 6 hours or overnight.
15. Makes 8 servings. Contains 237 calories.
16. Food Exchange:
17. 1/2 Milk, 1 1/2 Bread, 2 Fat.

folded refrigerator unbaked pie crust, unflavored gelatin, cornstarch, ground cinnamon, ground ginger, salt, pumpkin, milk, unbeaten egg, packets equal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=327548 (may not work)