Sugarfree Pumpkin Pie

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Sugarfree Pumpkin Pie

 

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

 

 

Directions

1 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.

 

2 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).

3 Pour mixture into pie crust; cover and chill for 6 hours or overnight. Serve

with whipped cream if desired.

 

 

 

 

 

 

 

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