Lite Pumpkin Pie

Name: Lite Pumpkin Pie
Ingredients: 1 (15 oz.) pkg. folded refrigerator unbaked pie crusts (2 crusts); 1 envelope unflavored gelatin; 2 Tbsp. cornstarch; 1 tsp. ground cinnamon; 1/2 tsp. ground nutmeg; 1/4 tsp. ground ginger; 1/8 tsp. salt; 1 (16 oz.) can pumpkin; 1 (12 oz.) can evaporated skim milk; 2 beaten eggs or 1/2 c. frozen egg product, thawed; 16 packets Equal or 5 tsp. Equal measure

11 ingredients

14 steps

Ingredients

1 (15 oz.) pkg. folded refrigerator unbaked pie crusts (2 crusts)
1 envelope unflavored gelatin
2 Tbsp. cornstarch
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/8 tsp. salt
1 (16 oz.) can pumpkin
1 (12 oz.) can evaporated skim milk
2 beaten eggs or 1/2 c. frozen egg product, thawed
16 packets Equal or 5 tsp. Equal measure

Directions

1

Bake one pie crust according to package directions.
2

Set aside.
3

In a large saucepan, combine gelatin, cornstarch, cinnamon, nutmeg, ginger and salt.
4

Stir in pumpkin and evaporated skim milk.
5

Let stand 5 minutes to soften gelatin.
6

Cook and stir over medium heat until mixture bubbles; cook and stir for 2 minutes more.
7

Remove from heat.
8

Gradually stir 1 cup hot mixture into eggs; return all egg mixture to the saucepan.
9

Cook and stir over low heat for 2 minutes.
10

Do not boil.
11

Remove from heat. Stir in Equal.
12

Pour into baked pie crust.
13

Cover and chill 6 hours or overnight.
14

Contains 237 calories per serving.