Crustless Pumpkin Pie

• 14 g unflavored gelatin (2 packets)
• 2 tablespoons water
• 1 (14 1/2 ounce) can evaporated 2% milk
• 1 (15 ounce) can pumpkin
• 12 cup brown sugar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 12 teaspoon ground ginger
• 12 teaspoon nutmeg
• 18 teaspoon allspice
• 18 teaspoon clove

1. In a meduim bown, add gelatin to water, allowing to settle until softened, 5-10 minutes.
2. In a small saucepan, bring 1 c of the milk just to boiling and gradually add to gelatin, stirring constantly.
3. Stir in the remainder of the ingredients.
4. Pour mixture into greased (I recommend using cooking spray) 9" pie plate.
5. Refrigerate 3-4 hours or until firm.
6. Garnish as desired and serve.

unflavored gelatin, water, milk, pumpkin, brown sugar, vanilla, cinnamon, ground ginger, nutmeg, allspice, clove

Taken from www.food.com/recipe/crustless-pumpkin-pie-146007 (may not work)