Crustless Pumpkin Pie Recipe

Most of the fat in pumpkin pie is in the crust. Here's a great no-crust, no-bake pumpkin pie without all the fat. This makes a great low fat option for Thanksgiving. Phyllo Dough or thin premade crusts are alternatives if you do want a crust.

Ingredients

• 1/4 cup water
• 2 1-ounce envelopes unflavoured gelatin
• 2 cups fat-free evaporated milk, divided
• 1/2 cup brown sugar, 1/4 cup splenda
• 1 15-ounce can pure pumpkin
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1 tsp vanilla extract

Preparation (without crust)

1. Spray a 9-inch pie plate with non-stick cooking spray.
2. In a large bowl, sprinkle gelatin in water. Leave to stand for 5 minutes.
3. Pour 1 cup of fat-free evaporated milk into a small saucepan and heat until almost boiling. Remove from heat and whisk into gelatin. Don’t worry if it the gelatin has hardened, the hot milk will liquefy it.
4. Stir in remaining cup of evaporated milk, sugar, canned pumpkin, cinnamon, ginger, nutmeg, cloves and vanilla extract. Stir until well blended.
5. Pour pumpkin mixture into pie plate. Refrigerate for at least 2 hours.

Serves 8.

Per Serving: Calories 152, Total Fat 0.2g, Carbohydrate 32g, Fiber 1.7g, Protein 5.4g