Sugarfree

Ingredients

• Servings: 1
• 1 (9 inch) pie crust, baked
• 1 (.25 ounce) envelope unflavored gelatin
• 2 tablespoons cornstarch
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 (15 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 2 eggs, beaten
• 16 packets aspartame artificial sweetener

Recipe

Preparation Time: 30 mins Ready Time: 13 hrs 50 mins


• 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 ; 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.