Sugarfree Pumpkin Pie recipe
All Recipes Fruits and Vegetables Vegetables SquashIngredients
- 1 (9 inch) pie crust, baked 1 (.25 ounce) envelope unflavored gelatin 2 tablespoons cornstarch 1 ¼ teaspoons ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground cloves ½ teaspoon ground ginger ¼ teaspoon salt 1 (15 ounce) can pumpkin puree 1 (12 fluid ounce) can evaporated milk 2 eggs, beaten 16 packets aspartame artificial sweetener
Nutrition Info
- 200.4 caloriescarbohydrate: 21 gcholesterol: 60.2 mgfat: 10.2 gfiber: 2 gprotein: 6.9 gsaturatedFat: 4.4 gservingSize: -sodium: 372.7 mgsugar: 7.3 gtransFat: : -unsaturatedFat: : -
Directions Sugarfree Pumpkin Pie
Directions
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In a large saucepan, combine gelatin, cornstarch, spices and salt. Stir in pumpkin and evaporated milk. Let stand for 5 minutes to soften gelatin. Cook and stir over medium heat until mixture bubbles, cook and stir for 2 minutes after bubbling. Remove from heat.
In a medium bowl, gradually stir about 1 cup of cooked mixture into beaten eggs. Return to remaining mixture in saucepan and cook over low heat for 2 minutes, do not boil. Remove from heat and stir in artificial sweetener after filing has cooled to 140 degrees F (60 degrees C).
Pour mixture into pie crust, cover and chill for 6 hours or overnight. Serve with whipped cream if desired.