Sugarfree Pumpkin Pie

• 1 (9 inch) pie crust, baked
• 1 (.25 ounce) envelope unflavored gelatin
• 2 tablespoons cornstarch
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 (15 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 2 eggs, beaten
• 16 packets aspartame artificial sweetener

1. In a large saucepan, combine gelatin, cornstarch, spices and salt. Stir in pumpkin and evaporated milk. Let stand for 5 minutes to soften gelatin. Cook and stir over medium heat until mixture bubbles; cook and stir for 2 minutes after bubbling. Remove from heat.
2. In a medium bowl, gradually stir about 1 cup of cooked mixture into beaten eggs. Return to remaining mixture in saucepan and cook over low heat for 2 minutes; do not boil. Remove from heat and stir in artificial sweetener after filing has cooled to 140 degrees F (60 degrees C).
3. Pour mixture into pie crust; cover and chill for 6 hours or overnight. Serve with whipped cream if desired.

pie crust, unflavored gelatin, cornstarch, ground cinnamon, ground nutmeg, ground cloves, ground ginger, salt, pumpkin puree, milk, eggs, packets

Taken from www.allrecipes.com/recipe/19058/sugarfree-pumpkin-pie/ (may not work)