Pumpkin Pie

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

10 ingredients

17 steps

Ingredients

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

Directions

1

Bake 1 pie crust according to package directions.
2

Reserve remaining pie crust for garnish.
3

Set aside in large saucepan. Combine gelatin, cornstarch, cinnamon, nutmeg, ginger and salt. Stir in pumpkin and evaporated skim milk.
4

Let stand 5 minutes to soften gelatin.
5

Cook and stir using medium heat until mixture bubbles.
6

Cook and stir for 2 minutes.
7

Remove from heat. Gradually stir 1 cup hot mixture into eggs.
8

Return all egg mixture to saucepan.
9

Cook and stir over low heat for 2 minutes.
10

Do not boil.
11

Remove from heat.
12

Stir in Equal.
13

Pour into baked pie crust.
14

Cover and chill 6 hours or overnight.
15

Makes 8 servings. Contains 237 calories.
16

Food Exchange:
17

1/2 Milk, 1 1/2 Bread, 2 Fat.