Yield: 10 servings
Measure | Ingredient |
---|---|
\N \N | -Karen Thackeray |
2 packs | Unflavored gelatin |
2 tablespoons | Cold water |
2¼ cup | Lowfat evaporated milk; UNDILUTED & divided |
16 ounces | Can solid pack pumpkin |
6 tablespoons | Dark brown sugar; packed OR low-cal sweetener equivalen |
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.
Calories: 97 Fat: 2 g Sodium: 70 mg Cholesterol: 4 mg Source: No Guilt Desserts