Recipe - Lite N Easy Crustless Pumpkin Pie

Karen Thackeray
2 pack Unflavored gelatin
2 tablespoon Cold water
2 One fourth cup Lowfat evaporated milk;
UNDILUTED & divided
16 ounce Can solid pack pumpkin
6 tablespoon Dark brown sugar; packed OR
lowcal sweetener equivalen
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 10inch glass pie plate with nonstick 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