Pumpkin Custards

Photo: flickr user telepathicgeorge

Ingredients

1 env Unflavored Gelatin

4 teaspoons Cornstarch

teaspoon Pumpkin Pie Spice

teaspoon Salt

15 ounces Canned Pumpkin

12 ounces Evaporated Skim Milk Or

Evaporated Fatfree Milk

2 Eggs, Beaten Or

cup Egg Substitute

14 pkts Heat Stable Low Calorie Sweetener

6 Gingersnap Cookies

Frozen Fatfree Whipped Dessert Topping Thawed

Ground Nutmeg

Preparation

Combine the gelatin, cornstarch, pumpkin pie spice and salt in a large sauce pan. Stir in the evaporated milk and the pumpkin. Let the mixture stand until the gelatin is softened.

Cook and stir over medium heat until mixture bubbles; cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup hot mixture into eggs; return all egg mixture to saucepan. Cook and stir over low heat for 2 minutes. Do not boil. Remove from heat. Stir in sweetener.

Place a gingersnap into the bottom of six, 6-ounce custard cups. Spoon pumpkin mixture into custard cups. Cover and chill 6 hours to 24 hours.

Garnish with frozen whipped topping, if desired. Sprinkle with nutmeg before serving.

Makes 6 servings.