Sugar Free Pumpkin Pie

(10 ratings)

By: thatsmyhome.com

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...

Added: 11 May 2008 Views: 42

Path : Food

Recipes

Diabetic Desserts

Keywords: food low fat salad eat hungry dinner recipe cook desserts sugar free pumpkin pie

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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 artificial sweetener

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 filling has cooled to 140° F.

Pour mixture into pie crust; cover and chill for 6 hours or overnight. Serve with whipped cream if desired.

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Sugar Free Pumpkin Pie
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