Lite N' Easy Crustless Pumpkin Pie
Source: Guilt Free desserts
Servings: 10

2 envelopes unflavored gelatin
2 tablespoons cold water
2 1/4 cups undiluted low fat, evaporated milk, divided
1 3/4 cups (16oz can) Solid pack pumpkin
6 tablespoons packed dark brown sugar or low calorie sweetener equivalent
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract.

In medium bowl, sprinkle gelatin over cold water to soften. set aside. In small saucepan, heat 1 cup of the evaporated milk to just boiling. Slowly stir hot milk into gelatin. Stir until gelatin is dissolved. Mix in remaining evaporated milk, the pumpkin, brown sugar, pumpkin pie spice and vanilla. Set aside. Spray 10 inch glass pie plate with non-stick vegetable coating. Pour mixture into pie plate, chill until firm.