Pumpkin pie 4
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Envelope unflavored gelatin | |
| 2 | tablespoons | Cornstarch |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Ground ginger |
| ⅛ | teaspoon | Salt |
| 1 | can | Pumpkin 16-ounce |
| 1 | can | Evaporated skim milk 12-ounce |
| 2 | larges | Eggs, beaten or 1/2 cup egg product |
| 16 | packs | Equal. sweetener |
| 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 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 pie crust. Cover and chill 6 hours or overnight. Makes 8 servings.
Recipe By : Equal
Posted to EAT-L Digest 30 October 96 Date: Thu, 31 Oct 1996 13:33:15 -0500 From: Martha Sheppard <MARTHAHS@...> NOTES : cal.237 fat 10g carb 28g.
Diabetic food exchange: ½ cup milk, 1½ bread, 2 fat