Lite’N Easy Crustless Pumpkin Pie – Baked Goods

2 packages Unflavored gelatin

2 tablespoons Cold water

2 1/4 cups evaporated skim milk — divided

16 ounces pumpkin, canned

6 tablespoons sugar substitute — brown

1 teaspoon Pumpkin pie spice

1 teaspoon Vanilla extract

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