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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


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

Source: www.food.com