Lite 'n easy crustless pumpkin pie

10 servings

Ingredients

Quantity Ingredient
-Karen Thackeray
2 packs Unflavored gelatin
2 tablespoons Cold water
2¼ cup Lowfat evaporated milk; UNDILUTED & divided
16 ounces Can solid pack pumpkin
6 tablespoons Dark brown sugar; packed OR low-cal sweetener equivalen
1 teaspoon Pumpkin pie spice
1 teaspoon Vanilla extract

Directions

In medium bowl, sprinkle gelatin over cold water to soften; set aside. In small saucepan, heat 1 cup of the evaporated milk to just boiling. Slowly stir hot milk into gelatin; stir until gelatin is dissolved.

Mix in remaining evaporated milk, the pumpkin, brown sugar, pumpkin pie spice, and vanilla; set aside.

Spray 10-inch glass pie plate with non-stick vegetable coating. Pour mixture into pie plate; chill until firm.

Calories: 97 Fat: 2 g Sodium: 70 mg Cholesterol: 4 mg Source: No Guilt Desserts

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