SUGARFREE PUMPKIN PIE

Sugarfree Pumpkin Pie image

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).

Provided by Kathie

Categories Fruits and Vegetables Vegetables Squash

Time 13h50m

Yield 8

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 372.7 mg, Sugar 7.3 g