Sugar-Free Pumpkin Pie

1 envelope unflavored gelatin
1 tbsp cornstarch
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp salt
1 (16oz) can pumpkin
1 (12oz) can evaporated skim milk
2 large eggs or 1/2 cup egg substitute
16 pakets equal
1 piecrust, graham cracker or prebaked

In a large saucep[an combine gelatin, cornstarch, cinnamon, nutmet, ginger & salt.
Stir in pumpkin, and evaporated skim milk. Let stand 5 minutes to soften gelatin. 
Cook and stir over meium heat until mixture bubbles; cook and stir fir 2 minutes more. 
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 equal. Pour into bake piecrust. Cover & chill 6 hours or overnight.