Sugarfree Pumpkin Pie recipe

1 servings

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

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.