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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 10 |
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I have not tried this recipe. I got this recipe from Ossg Recipes. Ingredients:
1 ounce unflavored gelatin (1 envelope) |
1 tablespoon cornstarch |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground ginger |
1/8 teaspoon salt |
16 ounces pumpkin puree |
12 ounces evaporated skim milk |
2 large eggs or 1/2 cup egg substitute |
16 (1 g) packets equal sugar substitute |
1 (9 inch) graham cracker pie crust or 1 (9 inch) prebaked pie crusts |
Directions:
1. In a large saucepan combine gelatin, cornstarch, cinnamon, nutmeg, ginger & salt.
2. Stir in pumpkin, and evaporated skim milk. Let stand 5 minutes to soften gelatin.
3. Cook and stir over meium heat until mixture bubbles; cook and stir for 2 minutes more.
4. Gradually stir 1 cup hot mixture into eggs; return all egg mixture to saucepan.
5. Cook and stir over low heat for 2 minutes. Do not boil. Remove from heat.
6. Stir in equal. Pour into bake piecrust. Cover & chill 6 hours or overnight.
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