Ingrients & Directions


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