Preparation:
In a large saucepan combine gelatin, cornstarch, cinnamon, nutmeg, ginger and salt. Stir in pumpkin and evaporated skim milk. Let stand 5 minutes to soften gelatin. Cook and stir over medium heat until mixture bubbles; cook and stir for 2 minutes more. Remove from heat. Gradually stir 1 cup hot mixture into eggs; return all egg mixture to saucepan. Cook and stir over low heat for 2 minutes.
Do not boil. Remove from heat. Stir in Equal. Pour into baked pie crust. Cover and chill 6 hours or overnight.
Makes 8 servings. |
