Lite 'n Easy Crustless Pumpkin Pie
Pumpkin pie needn't be heavy and dense. This recipe is more like a custard; made without a crust it's simply mixed and refrigerated until firm, about 2 hours.
2 tablespoons water
2 (0.25-ounce) envelopes unflavored gelatin
2 1/4 cups NESTLÉ® CARNATION® Evaporated Lowfat Milk - divided use
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
1/2 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, sugar, pumpkin pie spice and vanilla extract.
- Pour mixture into prepared pie plate. Refrigerate for 2 hours or until set.
Makes 8 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.