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

1. Bake pie shell according to package directions.
2. Allow to cool.
3. In large saucepan, combine gelatin, cornstarch, spices and salt.
4. Stir in pumpkin and evaporated milk.
5. Let stand 5 minutes to soften gelatin.
6. Cook and stir for 2 more minutes.
7. Remove from heat.
8. Gradually stir 1 cup hot mixture into eggs and return to saucepan with other mixture.
9. Cook and stir over low heat for 2 minutes.
10. Do not boil.
11. Remove from heat and stir in Equal.
12. Pour into baked pie crust.
13. 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)