Pumpkin Pie


Classifications: Cakes and Pies

Qty Measure Ingredient


1 15 oz pkg folded refrigerator unbaked pie crust, 2 crusts

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 16 oz can pumpkin

1 12 oz can evaporated skim milk

2 beaten eggs or 1/2 cup frozen egg product, thawed

16 packets Equal or 5 tsp. Equal Measure

Instructions: Bake one pie crust according to package directions; reserve remaining pie crust for garnish. If desired, to garnish, with a small cookie cutter or knife, cut leaf shapes from remaining pie crust. Place leaves on a baking sheet and bake at 450* for 2 to 5 minutes, or until golden. Set aside.

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 till 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 the 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. Just before serving, arrange baked pastry leaves atop pie. Makes 8 servings.



Background: Note: DIABETIC EXCHANGES: One serving equals 1/2 milk, 1 1/2 bread, 2 fat; also, 237 calories, 175 mg sodium, 55 mg cholesterol, 28 gm carbohydrate, 8 gm protein, 10 gm fat.

Serves: 8

Food Exchanges: