Sugarfree Pumpkin Pie recipe

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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

  1. 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.

  2. 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).

  3. 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).

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