A pumpkin pie does not have to be heavy and dense. This particular dessert is more like a custard. You will just have to refrigerate it for firmness.
Ingredients
Instruction
- 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.