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Sugar Free Pumpkin Pie
Ready in: Over 5 hrs 
Difficulty: 3/5
INGREDIENTS:
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
16 packets Equal sugar substitute
1 pie crust, graham cracker crumb or prebaked crust
DIRECTIONS:
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 saucepan. Cook and stir over low heat for 2 minutes. Do not boil. Remove from heat.
Stir in Equal. Pour into baked piecrust. Cover and chill 6 hours or overnight.
NUTRITION:
This Sugar Free Pumpkin Pie recipe from CDKitchen serves/makes 8
Recipe ID: 30875
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