| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pies &, Pastry | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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@POSTOFFICE.WORLDNET.ATT.NET> NOTES : cal.237 fat 10g carb 28g. Diabetic food exchange: 1/2 cup milk, 1 1/2 bread, 2 fat
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