Lite Pumpkin Pie

• 1 (15 oz.) pkg. folded refrigerator unbaked pie crusts (2 crusts)
• 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 beaten eggs or 1/2 c. frozen egg product, thawed
• 16 packets Equal or 5 tsp. Equal measure

1. Bake one pie crust according to package directions.
2. Set aside.
3. In a large saucepan, combine gelatin, cornstarch, cinnamon, nutmeg, ginger and salt.
4. Stir in pumpkin and evaporated skim milk.
5. Let stand 5 minutes to soften gelatin.
6. Cook and stir over medium heat until mixture bubbles; cook and stir for 2 minutes more.
7. Remove from heat.
8. Gradually stir 1 cup hot mixture into eggs; return all egg mixture to the saucepan.
9. Cook and stir over low heat for 2 minutes.
10. Do not boil.
11. Remove from heat. Stir in Equal.
12. Pour into baked pie crust.
13. Cover and chill 6 hours or overnight.
14. Contains 237 calories per serving.

folded refrigerator unbaked pie crusts, unflavored gelatin, cornstarch, ground cinnamon, ground nutmeg, ground ginger, salt, pumpkin, milk, eggs, packets equal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1079035 (may not work)