Prep 10 mins
Cook 5 mins
I put this into custard cups because it's made without a crust and simply mixed and refrigerated until firm. It's not very sweet so you might want to add some Splenda if you like a sweeter taste. I used caramel flavoring in place of the vanilla and pecan halves in place of the raspberries.
- nonstick cooking spray
- 2 tablespoons water
- 2 (7 g) envelopes unflavored gelatin
- 2 1⁄4 cups 2% evaporated milk, divided
- 1 (15 ounce) can pumpkin puree
- 1⁄4 cup Splenda brown sugar blend
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- light whipped topping (optional)
- fresh raspberry (optional)
- COAT 9-inch deep-dish pie plate with nonstick cooking spray.
- PLACE water in medium bowl; sprinkle gelatin over water.
- Let stand for 5 to 10 minutes or until softened. Mixture may be firm.
- 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 2 hours or until set.
- Garnish with whipped topping and raspberries, if desired.
Very, very good. Did not miss a regular pumpkin pie at all. Only pitfall was little bits of gelatin within the dessert. I think this was my fault. I think next time I'd only let the gelatin sit for no more than 5 minutes and mix really well (I let it sit for the 10 minutes). Will make again for sure though!
This was absolutely wonderful. Just asked my dietitian about "holiday fare"... she said 'eat the custard only, no pastry'. Well! This fits my diabetic requirements WITHOUT all the fat, sugar and other carbs. Thanks for this treat!
Very good and easy to make. I followed the recipe exactly as written and we all loved it. I don't like crust anyway- so this was perfect for me!