Lite 'N Easy Crustless Pumpkin Pie (Diabetic) - cooking recipe

Ingredients

nonstick cooking spray
2 tablespoons water
2 (7 g) envelopes unflavored gelatin
2 1/4 cups 2% evaporated milk, divided
1 (15 ounce) can pumpkin puree
1/4 cup Splenda brown sugar blend
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
light whipped topping (optional)
fresh raspberry (optional)

Preparation

COAT 9-inch deep-dish pie plate with nonstick cooking spray.
PLACE water in medium bowl; sprinkle gelatin over water.
Let stand for 5 to 10 minutes or until softened. Mixture may be firm.
Bring 1 cup evaporated milk just to a boil in small saucepan.
Slowly stir hot evaporated milk into gelatin.
Stir in remaining evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract.
POUR mixture into prepared pie plate.
Refrigerate for 2 hours or until set.
Garnish with whipped topping and raspberries, if desired.