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.
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INGREDIENTS
Nutrition- nonstick cooking spray
- 2tablespoons water
- 2(7 g) envelopes unflavored gelatin
- 2 1⁄4
- 1(15 ounce) can pumpkin puree
- 1⁄4cup Splenda brown sugar blend
- 2teaspoons pumpkin pie spice
- 1teaspoon vanilla extract
- light whipped topping (optional)
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DIRECTIONS
- 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.
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