Post by legendimom on Oct 21, 2002 22:21:03 GMT -6
Crustless Pumpkin Pie - 10 Servings - Source: No Guilt Desserts
2 pkg. Unflavored gelatin
2 tbls. Cold water
2-1/4 c Lowfat evaporated milk
16 oz Can solid pack pumpkin
6 tbls. Dark brown sugar, packed OR low-cal sweetener equivalent
1 tsp. Pumpkin pie spice
1 tsp. 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.
Calories: 97 Fat: 2 g Sodium: 70 mg Cholesterol: 4 mg
2 pkg. Unflavored gelatin
2 tbls. Cold water
2-1/4 c Lowfat evaporated milk
16 oz Can solid pack pumpkin
6 tbls. Dark brown sugar, packed OR low-cal sweetener equivalent
1 tsp. Pumpkin pie spice
1 tsp. 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.
Calories: 97 Fat: 2 g Sodium: 70 mg Cholesterol: 4 mg