Sugar-Free Pumpkin Pie - cooking recipe

Ingredients

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

Preparation

Bake pie shell according to package directions.
Allow to cool.
In large saucepan, combine gelatin, cornstarch, spices and salt.
Stir in pumpkin and evaporated milk.
Let stand 5 minutes to soften gelatin.
Cook and stir for 2 more minutes.
Remove from heat.
Gradually stir 1 cup hot mixture into eggs and return to saucepan with other mixture.
Cook and stir over low heat for 2 minutes.
Do not boil.
Remove from heat and stir in Equal.
Pour into baked pie crust.
Cover and chill 6 hours or overnight. Makes 8 servings.