Pumpkin Pie

By sexyswamprat

  • Pie Crust (8- or 9-inch Baked Pie Crust)

  • 1 1/2 cups canned pumpkin pie filling

  • 1 1/2 cups half-and-half

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ginger

  • 1/2 teaspoon nutmeg

  • 3 eggs, slightly beaten

  • 1 envelope unflavored gelatin

  • 1/4 cup water

  • 8 packets Equal®

  1. Prepare pie crust and set aside.

  2. In top of a double boiler, combine pumpkin, half-and-half, spices and eggs. Cook over hot water until filling thickens. Remove from heat. Soften gelatin in cold water, stirring to dissolve gelatin. Add to pumpkin mixture and stir well. Stir in Equal®. Refrigerate pumpkin filling until it begins to thicken. Pour into prepared pie crust. Refrigerate until filling is set.

Nutritional Facts

Serving size
1 slice
8 slices
2 Bread
3 Fat
103 Calories
4g Protein
6g Carbohydrate
7g Fat

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