1 15-oz. package 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-ounce can pumpkin
1 12-ounce can evaporated skim milk
2 beaten eggs or 1/2 cup frozen egg product, thawed
16 packets Equal

Bake one pie crust according to package directions;
reserve remaining pie crust for garnish.
Place garnish designs 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 designs atop pie.

Makes 8 servings.

Nutrition information per serving:

237 calories
8 gr. protein
28 gr. carbohydrates
10 gr. fat
55 mg cholesterol
175 mg sodium

Diabetic Food Exchanges:
1/2 Milk, 1-1/2 Bread, 2 Fat

Holiday season can be the most difficult time of the year to cut fats and sugar from your diet. However, when you serve this pumpkin pie, at 237 calories per slice, you’ll help your guests do just that. You’ll receive rave reviews when you’re ending your feast on such a deliciously healthy note.