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
Instructions:
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
Nutrition
Facts:
Amount
Per Serving: Calories 194
Fat
10 g, Cholesterol 65 mg,
Sodium
365 mg,
Courtesy
Of:
http://pie.allrecipes.com
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