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Instructions |
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1.
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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.
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2.
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Mix in remaining evaporated milk, the pumpkin, brown sugar, pumpkin pie spice, and vanilla; set aside.
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3.
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Spray 10-inch glass pie plate with non-stick vegetable coating. Pour mixture into pie plate; chill until firm.
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Calories: 97 Fat: 2 g Sodium: 70 mg Cholesterol: 4 mg
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Source: No Guilt Desserts
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