Name: Sugarfree Pumpkin Pie recipe
Ingredients: 1 (9 inch) pie crust, baked;1 (.25 ounce) envelope unflavored gelatin;2 tablespoons cornstarch;1 ¼ teaspoons ground cinnamon;½ teaspoon ground nutmeg;¼ teaspoon ground cloves;½ teaspoon ground ginger;¼ teaspoon salt;1 (15 ounce) can pumpkin puree;1 (12 fluid ounce) can evaporated milk;2 eggs, beaten;16 packets aspartame artificial sweetener

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Ingredients

1 (9 inch) pie crust, baked 1 (.25 ounce) envelope unflavored gelatin 2 tablespoons cornstarch 1 ¼ teaspoons ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground cloves ½ teaspoon ground ginger ¼ teaspoon salt 1 (15 ounce) can pumpkin puree 1 (12 fluid ounce) can evaporated milk 2 eggs, beaten 16 packets aspartame artificial sweetener

Nutrition Info

200.4 calories carbohydrate: 21 g cholesterol: 60.2 mg fat: 10.2 g fiber: 2 g protein: 6.9 g saturatedFat: 4.4 g servingSize: - sodium: 372.7 mg sugar: 7.3 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

1 - 9 inch pie

Recipe Note

A sugar-free alternative to traditional pumpkin pie. Aspartame sweetener is not heat stable so be sure to add the sweetener after the pie filling has cooled to 145 degrees F (62 degrees C).

Alternatives to this recipe

Sugarfree Pumpkin Pie

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