Lite N’ Easy Crustless Pumpkin Pie
Serves 8
2 Tablespoons Water
2 Envelopes (7 Grams Each) Unflavored Gelatin
2 Cups Nestle Carnation Evaporated Lowfat Milk, Divided
1 Cups (15-Ounce Can) Libby’s 100% Pure Pumpkin
Cup Packed Dark Brown Sugar or Low Calorie Sweetener Equivalent
2 Teaspoons Pumpkin Pie Spice
1 Teaspoon Vanilla Extract
- 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. 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.
- 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
This looks delicious. I'm thinking about making it for Christmas day!
Yummy! Have to try some day.
Here from VB M2R.
Neat! I've never made a crustless pie before. But the filling is the best part! Looks super yummy and simple!
I Love Pie ! Any Kind Of Pie Is Great .
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the picture looks yummy enough to want me to try this recipie..I have never used the unflavored gelatin before.
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!!
I love this idea. I like the crust, but my kids don't so I will have to try this.