Lite N' Easy Crustless Pumpkin Pie

Lite N’ Easy Crustless Pumpkin Pie
Serves 8



2 Tablespoons Water
2 Envelopes (7 Grams Each) Unflavored Gelatin
2 ¼ Cups Nestle Carnation Evaporated Lowfat Milk, Divided
1 ¾ Cups (15-Ounce Can) Libby’s 100% Pure Pumpkin
½ Cup Packed Dark Brown Sugar or Low Calorie Sweetener Equivalent
2 Teaspoons Pumpkin Pie Spice
1 Teaspoon Vanilla Extract

  1. Coat 9-inch deep-dish pie plate with nonstick cooking spray.
  2. Place water in medium bowl; sprinkle gelatin over water.  Let stand for 5 to 10 minutes or until softened.  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, brown sugar, pumpkin pie spice and vanilla extract.
  3. Pour mixture into prepared pie plate.  Refrigerate for 2 hours or until set.


Recipe Credit: Nestle Toll-House All-Time Favorite Cookie and Baking Recipes
Photo Credit: Very Best Baking

Comments

  1. This looks delicious. I'm thinking about making it for Christmas day!

  2. Yummy! Have to try some day.

    Here from VB M2R.

  3. Neat! I've never made a crustless pie before. But the filling is the best part! Looks super yummy and simple!

  4. I Love Pie ! Any Kind Of Pie Is Great .

  5. Hi! Popping in from "Finding New Friends" Hop 🙂

    Liked your FB, followed on Twitter, Google+, and joined via GFC … Please drop by my site if you get a chance!

    Thanks,
    Tami
    http://coloradomountainmom.blogspot.com/

  6. the picture looks yummy enough to want me to try this recipie..I have never used the unflavored gelatin before.

  7. This sounds great! I was looking for a crust-less pumpkin pie. I may have to try this one, thanks!! I hope you enjoy your holiday!!

  8. I love this idea. I like the crust, but my kids don't so I will have to try this.

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