Recipe for Lite 'n Easy Crustless Pumpkin Pie


2 pkg unflavored gelatin
2 tablespoon cold water
2 1/4 cup lowfat evaporated milk; undiluted & divided
6 tablespoon dark brown sugar; packed or low-cal sweeten
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract


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.

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