Lite 'n Easy Crustless Pumpkin Pie (Diabetic)

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.

• Ready In: 15 mins
• Serves: 8

Ingredients

•  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)

Directions

1. COAT 9-inch deep-dish pie plate with nonstick cooking spray.
2. PLACE water in medium bowl; sprinkle gelatin over water.
3. Let stand for 5 to 10 minutes or until softened. Mixture may be firm.
4. Bring 1 cup evaporated milk just to a boil in small saucepan.
5. Slowly stir hot evaporated milk into gelatin.
6. Stir in remaining evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract.
7. POUR mixture into prepared pie plate.
8. Refrigerate for 2 hours or until set.
9. Garnish with whipped topping and raspberries, if desired.