Go To Crustless Pumpkin Pie
Crustless Pumpkin Pie recipe
Yield
12 servingsPrep
10 minCook
10 minReady
1 hrsLow Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
gelatin, unflavored
unflavored |
|
| 2 | tablespoons |
water
cold |
|
| 2 ¼ | 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
gelatin, unflavored
unflavored |
|
| 3E+1 | ml |
water
cold |
|
| 532 | ml |
evaporated milk
low-fat, undiluted, divided |
|
| 462.4 | ml/g |
pumpkin
solid, packed |
|
| 9E+1 | ml |
brown sugar
dark, packed |
|
| 5 | ml |
pumpkin pie spice
|
|
| 5 | 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.
