Lite'N Easy Crustless Pumpkin Pie
Yield
servingsPrep
30 minCook
?Ready
30 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
gelatin, unflavored
unflavored |
|
| 2 | tablespoons |
water
cold |
|
| 2 ¼ | cups |
evaporated milk
skim, divided |
|
| 16 | ounces |
canned pumpkin purée
|
|
| 6 | tablespoons |
sugar substitute
brown |
* |
| 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
skim, divided |
|
| 462.4 | ml/g |
canned pumpkin purée
|
|
| 9E+1 | ml |
sugar substitute
brown |
* |
| 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
