Instructions: 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 until mixture bubbles; cook and stir for 2 minutes more. Remove from heat. Gradually stir 1 cup hot mixture into eggs; return egg mixture to 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.

Makes 8
servings.

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