Lite'N Easy Crustless Pumpkin Pie

• 2 packages gelatin, unflavored unflavored
• 2 tablespoons water cold
• 2 1/4 cups evaporated milk skim, divided
• 16 ounces pumpkin puree (canned)
• 6 tablespoons sugar substitute brown
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract

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

gelatin, water cold, milk, pumpkin puree, sugar substitute brown, pumpkin pie spice, vanilla

Taken from recipeland.com/recipe/v/liten-easy-crustless-pumpkin-pi-6105 (may not work)