Pumpkin Pie

Pumpkin Pie

Recipe By : Equal

1 Preparation Time :

Categories : Pies & Pastry

Amount Measure Ingredient -- Preparation Method -- -- --

1 Envelope unflavored gelatin

2 Tablespoons cornstarch

1 Teaspoon ground cinnamon

1/2 Teaspoon ground nutmeg

1/4 Teaspoon ground ginger

1/8 Teaspoon salt

1 Can pumpkin 16-ounce

1 Can evaporated skim milk 12-ounce

2 Large eggs, beaten or 1/2 cup egg product

16 Packets Equal. sweetener

1 pie crust, graham cracker crumb or prebaked crust

In a large saucepan combine gelatin, cornstarch, cinnamon, nutmeg,

ginger and salt. Stir in pumpkin and evaporated skim milk. Let stand 5

minutes to soften gelatin. Cook and stir over medium heat until mixture

bubbles; cook and stir for 2 minutes more. Remove from heat. Gradually

stir 1 cup hot mixture into eggs; return egg mixture to saucepan. Cook

and stir over low heat for 2 minutes.

Do not boil. Remove from heat. Stir in Equal. Pour into baked pie crust.

Cover and chill 6 hours or overnight.

Makes 8 servings. - - - - - - - - - - - - - - - - - -

1/537 fat

carb 28g

1/2 cup milk,

1 1/2 bread,

2 fat