PUMPKIN PIE

1 Envelope of Unflavored Gelatin

1 Teaspoon of Cinnamon

¼ Teaspoon of Ginger (ground)

1 16-ounce Can of Pumpkin (packed)

1 12-ounce Can Fat Free Evaporated Skim Milk

5 Teaspoons Equal or Sugar Substitute

2 Tablespoons Corn Starch

½ Teaspoon Ground Nutmeg

1/8 Teaspoon of Lite Salt

½ Cup Egg Beaters

In a large saucepan, combine Gelatin, Corn Starch, Cinnamon, Ginger, and Lite Salt.

Stir in Pumpkin and Evaporated Skim Milk.  Let stand for about 5 minutes until Gelatin has softened.

Cook and stir over medium heat until mixture bubbles; cook and stir for two minutes more.  Remove from heat.

Gradually stir 1 cup of hot mixture into Egg Substitute; return all egg mixture to the saucepan.

Cook and stir over low heat for two minutes. (do not boil)  Then remove from heat.

Stir in Sugar Substitute.

Make your own crust from Snack Well Graham Crackers and place in bottom of individual dessert dishes.

Pour mixture into individual dessert dishes and chill 6 hours or overnight.

SERVES 6