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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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A sugar-free alternative to traditional pumpkin pie. Aspartame sweetener is not heat stable so be sure to add the sweetener after the pie filling has cooled to 145 degrees F (62 degrees C). 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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