Lite n Easy No Crust Pumpkin Pie made light thanks to non flavored gelatin with low fat milk. Pure pumpkin gives all the pumpkin flavor necessary.
2 tablespoons of water
1-1/2 cup all-purpose flour
2 envelopes non-flavored gelatin
1/4 cup evaporated low fat milk, divided
1 15-ounce can pure pumpkin
1/2 cup packed dark-brown sugar or low calorie sweetener equivalent
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
Coat 9-inch deep-dish pie plate with nonstick cooking spray.
Place water in medium bowl; sprinkle gelatin over water. Let stand for five to ten minutes or until softened.
Bring 1-cup evaporated milk just to a boil in small saucepan. Slowly stir hot evaporated milk into gelatin.
Stir in remaining evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract.
Pour mixture into prepared pie plate.
Refrigerate for two hours or until set.
Recipe makes 12 servings.
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