Recipe of Salmos 62

Sugarfree Pumpkin Pie

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Recipe Summary Sugarfree Pumpkin Pie

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).

Ingredients | Salmos 62

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

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.

Info | Salmos 62

prep: 30 mins additional: 13 hrs 20 mins total: 13 hrs 50 mins Servings: 8 Yield: 1 - 9 inch pie

TAG : Sugarfree Pumpkin Pie

Fruits and Vegetables, Vegetables, Squash,