| 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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