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Submitted by jdflott

Crustless Pumpkin Pie recipe

YIELD

12 servings

PREP

10 min

COOK

10 min

READY

1 hrs

Ingredients

2 2
PACKAGES PACKAGES GELATIN, UNFLAVORED
unflavored
2 3E+1
TABLESPOONS ML WATER
cold
2 ¼ 532
CUPS ML EVAPORATED MILK
low-fat, undiluted, divided
16 462.4
OUNCES ML/G PUMPKIN
solid, packed
6 9E+1
TABLESPOONS ML BROWN SUGAR
dark, packed
1 5
TEASPOON ML PUMPKIN PIE SPICE
1 5
TEASPOON ML 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 131 20% 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?
Low Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 
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