Lite 'n Easy Crustless Pumpkin Pie (Diabetic)

Name: Lite 'n Easy Crustless Pumpkin Pie (Diabetic)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8 serving(s)
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)

(5)

Recipe by Annacia

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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READY IN: 15mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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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