Sugarfree Pumpkin Pie - cooking recipe

Ingredients
    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
Preparation
    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.
    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).
    Pour mixture into pie crust; cover and chill for 6 hours or overnight. Serve with whipped cream if desired.

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