Sugar-Free Pumpkin Pie
- 1 ounce unflavored gelatin (1 envelope)
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 12 teaspoon ground nutmeg
- 14 teaspoon ground ginger
- 18 teaspoon salt
- 16 ounces pumpkin puree
- 12 ounces evaporated skim milk
- 2 large eggs or 12 cup egg substitute
- 16 (1 g) packets Equal sugar substitute
- 1 (9 inch) graham cracker pie crust or 1 (9 inch) prebaked pie crusts
- In a large saucepan combine gelatin, cornstarch, cinnamon, nutmeg, ginger & salt.
- Stir in pumpkin, and evaporated skim milk.
- Let stand 5 minutes to soften gelatin.
- Cook and stir over meium heat until mixture bubbles; cook and stir for 2 minutes more.
- Gradually stir 1 cup hot mixture into eggs; return all egg mixture to saucepan.
- Cook and stir over low heat for 2 minutes.
- Do not boil.
- Remove from heat.
- Stir in equal.
- Pour into bake piecrust.
- Cover & chill 6 hours or overnight.
unflavored gelatin, cornstarch, ground cinnamon, ground nutmeg, ground ginger, salt, pumpkin puree, milk, eggs, packets equal sugar substitute, graham cracker pie crust
Taken from www.food.com/recipe/sugar-free-pumpkin-pie-342292 (may not work)