Lite 'N Easy Crustless Pumpkin Pie (Diabetic)

• nonstick cooking spray
• 2 tablespoons water
• 2 (7 g) envelopes unflavored gelatin
• 2 1/4 cups 2% evaporated milk, divided
• 1 (15 ounce) can pumpkin puree
• 1/4 cup Splenda brown sugar blend
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• light whipped topping (optional)
• fresh raspberry (optional)

1. COAT 9-inch deep-dish pie plate with nonstick cooking spray.
2. PLACE water in medium bowl; sprinkle gelatin over water.
3. Let stand for 5 to 10 minutes or until softened. Mixture may be firm.
4. Bring 1 cup evaporated milk just to a boil in small saucepan.
5. Slowly stir hot evaporated milk into gelatin.
6. Stir in remaining evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract.
7. POUR mixture into prepared pie plate.
8. Refrigerate for 2 hours or until set.
9. Garnish with whipped topping and raspberries, if desired.

nonstick cooking spray, water, unflavored gelatin, milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla, light whipped topping, fresh raspberry

Taken from www.food.com/recipe/lite-n-easy-crustless-pumpkin-pie-diabetic-193541 (may not work)