Lite Pumpkin Pie - cooking recipe

Ingredients

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

Preparation

Bake one pie crust according to package directions.
Set aside.
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 all egg mixture to the 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.
Contains 237 calories per serving.