Lite N Easy Crustless Pumpkin Pie Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
-Karen Thackeray,
2 package: Unflavored gelatin,
2 tbsp: Cold water,
2 1/4 cup: Lowfat evaporated milk, UNDILUTED & divided
16 ounce: Can solid pack pumpkin,
6 tbsp: Dark brown sugar, packed OR low-cal sweetener equivalen
1 tsp: Pumpkin pie spice,
1 tsp: Vanilla extract,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp