-Karen Thackeray
2 pk Unflavored gelatin
2 tb Cold water
2 1/4 c Lowfat evaporated milk;
-UNDILUTED & divided
16 oz Can solid pack pumpkin
6 tb Dark brown sugar; packed OR
-low-cal sweetener equivalen
1 ts Pumpkin pie spice
1 ts 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
Yields
10 Servings