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

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