Prep Time: 2 hours, 15 minutes
Cook Time: 4 minutes
Ingredients:
- 1/4 cup water
- 2 1-ounce envelopes unflavored gelatin
- 2 cups fat-free evaporated milk, divided
- 3/4 cup packed brown sugar
- 1 15-ounce can pure pumpkin
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 tsp vanilla extract
Preparation:
Spray a 9-inch pie plate with nonstick cooking spray.In a large bowl, sprinkle gelatin in water. Leave to stand for 5 minutes.
Pour 1 cup of fat-free evaporated milk into a small saucepan and heat until almost boiling. Remove from heat and whisk into gelatin. Don’t worry if it the gelatin has hardened, the hot milk will liquefy it. Stir in remaining cup of evaporated milk, sugar, canned pumpkin, cinnamon, ginger, nutmeg, cloves and vanilla extract. Stir until well blended.
Pour pumpkin mixture into pie plate. Refrigerate for at least 2 hours.
Serves 8.
Per Serving: Calories 152, Calories from Fat 2, Total Fat 0.2g (Sat 0.2g), Cholesterol 2mg, Sodium 85mg, Carbohydrate 32.1g, Fiber 1.7g, Protein 5.4g
