Light Pumpkin Pie

A crustless, low calorie pie.


1  14 oz. can pumpkin

3 Tbsp + 1 tsp Splenda® low calorie sweetener

Pinch salt

2 envelopes unflavoured gelatine

¼ tsp ground cloves

¼ tsp ground nutmeg

1 tsp ground cinnamon

1 can evaporated milk


Mix all of the ingredients, except the evaporated milk, thoroughly.

Gradually blend in the milk.

Prepare a pie plate with cooking spray and pour in the mixture.

Bake at 425 ˚F for 20 minutes, then lower the heat to 375 ˚F and bake 20 to 30 minutes longer.

The pie sets as it cools.  Serve with whipped topping.


–Submitted by Jean S.



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