| 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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