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Go To Crustless Pumpkin Pie

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Recipe

Crustless Pumpkin Pie recipe

Yield

12
servings

Prep

10
min

Cook

10
min

Ready

1
hrs
Low Fat, Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 packages gelatin, unflavored
unflavored
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2 tablespoons water
cold
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2 ¼ cups evaporated milk
low-fat, undiluted, divided
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16 ounces pumpkin
solid, packed
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6 tablespoons brown sugar
dark, packed
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1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
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Ingredients

Amount Measure Ingredient Features
2 packages gelatin, unflavored
unflavored
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30 ml water
cold
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532 ml evaporated milk
low-fat, undiluted, divided
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462.4 ml/g pumpkin
solid, packed
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90 ml brown sugar
dark, packed
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5 ml pumpkin pie spice
5 ml vanilla extract
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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.



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Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 13120% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 59mg 2%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 7%
Sugars g
Protein 18g
Vitamin A 188% Vitamin C 5%
Calcium 12% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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