Sugar-Free Pumpkin Pie
- 1 (15 oz.) unbaked pie crust
- 1 envelope unflavored gelatin
- 2 Tbsp. cornstarch
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 1/8 tsp. salt
- 1 (16 oz.) can pumpkin
- 1 (12 oz.) can evaporated skim milk
- 2 eggs, beaten or 1/2 c. frozen egg product, thawed
- 16 pkg. Equal or 5 tsp. Equal measure
- Bake pie shell according to package directions.
- Allow to cool.
- In large saucepan, combine gelatin, cornstarch, spices and salt.
- Stir in pumpkin and evaporated milk.
- Let stand 5 minutes to soften gelatin.
- Cook and stir for 2 more minutes.
- Remove from heat.
- Gradually stir 1 cup hot mixture into eggs and return to saucepan with other mixture.
- Cook and stir over low heat for 2 minutes.
- Do not boil.
- Remove from heat and stir in Equal.
- Pour into baked pie crust.
- Cover and chill 6 hours or overnight. Makes 8 servings.
crust, unflavored gelatin, cornstarch, ground cinnamon, ground nutmeg, ground ginger, salt, pumpkin, milk, eggs, equal
Taken from www.cookbooks.com/Recipe-Details.aspx?id=704734 (may not work)