Title: Pumpkin Pie 4
Categories: Pies &, Pastry
Yield: 1 Servings

1 Envelope unflavored gelatin
2 tb Cornstarch
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1/4 ts Ground ginger
1/8 ts Salt
1 cn Pumpkin 16-ounce
1 cn Evaporated skim milk
-12-ounce
2 lg Eggs, beaten or 1/2 cup egg
-product
16 pk Equal. sweetener
1 Pie crust, graham cracker
-crumb or prebaked crust

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

NOTES : cal.237 fat 10g carb 28g.

Diabetic food exchange: 1/2 cup milk, 1 1/2 bread, 2 fat