Lite ‘n Easy Crustless Pumpkin Pie

7 Nov

Are you ever compelled to just cook or bake something at 9 pm on weekday night?  Sometimes that just happens to me.  Monday night was one of those nights.  I just wanted to whip up a pumpkin treat.  I didn’t need to eat it- making it was enough.  Of course, I did end up eating it, but that whole needing to set thing and an impending bedtime meant a delayed stuffing of face.  This stuffing of face does not result in stuffing of waist.  You take the crust away from a pie and with it goes around a 1/3 of the fat and carbs.  When you grab store-bought pies, they often contain preservatives and added sugar in the crust as well just a heads up.  Shocker of the century, but the PUMPKIN part is what I love most anyway when it comes to pumpkin pie so I wasn’t sad to exclude the crust.  Another reason to love this Libby’s Pumpkin recipe?  You don’t have to bake anything! It’s a simple mix and refrigerate recipe.  Throw some Cool Whip Lite on top and sprinkle some additional pumpkin pie spice or simply cinnamon and you’ve got yourself a less than 150 calorie/ 2 g fat treat (quoted for 1 serving. 8 servings in this pie).  Love it!

Ingredients:

  • Nonstick spray
  • 2 tablespoons water
  • 2 envelopes (7 grams each) unflavored gelatin
  • 2 1/4 cups NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, divided
  • 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
  • 1/2 cup packed dark brown sugar or low calorie sweetener equivalent
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • Light whipped topping (optional)
  • Fresh raspberries (optional)

Directions:

  1. Coat a 9 inch pie plate with nonstick spray.
  2. In a medium bowl, sprinkle gelatin atop water.  Let stand for approximately 5-10 min or until softened.  Be sure it mixs well before you allow to sit.
  3. Bring 1 cup (of the total 2 1/4 cups) of  evaporated milk to just a boil.  Slowly stir hot evaporated milk into gelatin.
  4. Stir in remaining evaporated milk, pumpkin, sugar, pumpkin pie spice, and vanilla extract.                                                   
  5. Pour the mixture into the pie plate and refrigerate 2 hours or until it is fully set.  Add whipped topping and raspberries if you’d like!                                                                                                                                                                                               
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