Sugar Free Pumpkin Pie

Sugar Free Pumpkin Pie 1 (9 inch) pie crust, baked 1 (.25 ounce) envelope unflavored gelatin 2 tablespoons cornstarch 1 1/4 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon ground ginger 1/4 teaspoon salt 1 (15 ounce) can pumpkin puree 1 (12 fluid ounce) can evaporated milk 2 eggs, beaten 16 packets artificial sweetener In a large saucepan, combine gelatin, cornstarch, spices and salt. Stir in pumpkin and evaporated milk. Let stand for 5 minutes to soften gelatin. Cook and stir over medium heat until mixture bubbles; cook and stir for 2 minutes after bubbling. Remove from heat. In a medium bowl, gradually stir about 1 cup of cooked mixture into beaten eggs. Return to remaining mixture in saucepan and cook over low heat for 2 minutes; do not boil. Remove from heat and stir in artificial sweetener after filling has cooled to 140° F. Pour mixture into pie crust; cover and chill for 6 hours or overnight. Serve with whipped cream if desired.