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1 pie
suggest servings
| 2 | packages | gelatin | unflavored |
| 2 | tablespoons | water | cold |
| 2 1/4 | cups | evaporated milk | low-fat, undiluted, divided |
| 16 | ounces | pumpkin | solid, packed |
| 6 | tablespoons | brown sugar | dark, packed |
| 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.
| % Daily Value* | |
| Total Fat 6.0g | 9% |
| Saturated Fat 3.0g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 117mg | 5% |
| Total Carbohydrate 37.0g | 12% |
| Dietary Fiber 4.0g | 14% |
| Sugars 31.0g | |
| Protein 18.0g | 36% |
| Vitamin A | 377% | Vitamin C | 11% | |
| Calcium | 24% | Iron | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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These were great! Very tasty. Best of all, my 8 year old daughter and her friend made them from start to finish. All I did was melt the butter...
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