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 equivalent
1 ts Pumpkin pie spice
1 ts Vanilla extract
1. In medium bowl, sprinkle gelatin over cold water to soften; set aside.
2. In small saucepan, heat 1 cup of the evaporated milk to just boiling.
3. Slowly stir hot milk into gelatin; stir until gelatin is dissolved.
4. Mix in remaining evaporated milk, the pumpkin, brown sugar, pumpkin pie spice, and vanilla; set aside.
5. Spray 10-inch glass pie plate with non-stick vegetable coating. Pour mixture into pie plate; chill until firm.
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 equivalent
1 ts Pumpkin pie spice
1 ts Vanilla extract
1. In medium bowl, sprinkle gelatin over cold water to soften; set aside.
2. In small saucepan, heat 1 cup of the evaporated milk to just boiling.
3. Slowly stir hot milk into gelatin; stir until gelatin is dissolved.
4. Mix in remaining evaporated milk, the pumpkin, brown sugar, pumpkin pie spice, and vanilla; set aside.
5. Spray 10-inch glass pie plate with non-stick vegetable coating. Pour mixture into pie plate; chill until firm.
