Crustless Pumpkin Pie

• 2 Tablespoons Cold Water
• 1/2 ounces, weight Unflavored Gelatin (two 7-gram Packets)
• 2-1/4 cups Evaporated Milk, Divided
• 15 ounces, weight (1 Can) 100% Pure Pumpkin Puree (NOT Pumpkin Pie Filling)
• 1/2 cups Packed Brown Sugar
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons All Spice
• 1/4 teaspoons Ground Nutmeg
• 1 teaspoon Vanilla Extract

1. 1.tightly spray a 9-inch deep dish pie plate with cooking spray; set aside.
2. 2.tour water into a medium bowl and sprinkle gelatin over it. Give a quick stir to make sure all of the gelatin is moistened. Let stand for 5 minutes, or until softened. Mixture will be firm.
3. 3.tn a small saucepan, bring 1 cup of the evaporated milk to a boil. Remove from heat.
4. 4.tlowly stir hot evaporated milk into the gelatin mixture, whisking to combine.
5. 5.ttir in remaining evaporated milk, pumpkin, sugar, cinnamon, all spice, nutmeg, and vanilla, until well incorporated.
6. 6.tour mixture into the prepared pie plate. Refrigerate 2 hours, or until set.
7. 7.tlice as you would a pie. Serve with freshly whipped cream.

water, milk, weight, brown sugar, ground cinnamon, ubc, ubc, vanilla

Taken from tastykitchen.com/recipes/desserts/crustless-pumpkin-pie/ (may not work)