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

1. In a large saucepan combine gelatin, cornstarch, cinnamon, nutmeg, ginger & salt.
2. Stir in pumpkin, and evaporated skim milk.
3. Let stand 5 minutes to soften gelatin.
4. Cook and stir over meium heat until mixture bubbles; cook and stir for 2 minutes more.
5. Gradually stir 1 cup hot mixture into eggs; return all egg mixture to saucepan.
6. Cook and stir over low heat for 2 minutes.
7. Do not boil.
8. Remove from heat.
9. Stir in equal.
10. Pour into bake piecrust.
11. 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)