| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pies, Low-cal | 10 | Servings | |
INGREDIENTS
| -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 |
INSTRUCTIONS
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
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