Diabetic Pumpkin Pie

Quantity	Ingredients
15 oz. Package 1 Envelope 2 tablespoons 1 teaspoon 1/2 teaspoon 1/4 teaspoon 1/8 teaspoon 16 oz. Can 12 oz. Can 1/2 cup 16 packets OR 5 teaspoons	Folded refrigerator unbaked pie crust (2 crusts) Unflavored gelatin Cornstarch Ground Cinnamon Ground Nutmeg Ground Ginger Salt Pumpkin Evaporated Skim Milk Egg Substitute Equal Sugar Substitute

Bake one piecrust according to package directions; reserve remaining piecrust for garnish or another pie.

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 in one cup of hot mixture into egg substitute; 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 piecrust.  Cover and chill for a minimum of 6 hours or overnight.  Makes 8 servings.

Nutritional information per serving:  237 calories, 8 grams protein, 28 grams carbohydrates, 10 grams fat, 55 mg cholesterol, 175 milligrams sodium.

Diabetic Exchange: 1/2 milk, 1-1/2 breads, 2 fats