Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      envelope      unflavored gelatin
   2      Tablespoons   cornstarch
   1      teaspoon      ground cinnamon
     1/2  teaspoon      ground nutmeg
     1/4  teaspoon      ground ginger
     1/8  teaspoon      salt
   1      can           pumpkin 16-ounce
   1      can           evaporated skim milk 12-ounce
   2      large         eggs or 1/2 cup egg product
  16      packets       Equal. sweetener
   1                    pie crust, graham cracker crumb or
                        prebaked crust

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.

Nutritional Information:

cal.237, fat 10g, carb 28g