A crustless, low calorie pie.
1 14 oz. can pumpkin
3 Tbsp + 1 tsp Splenda® low calorie sweetener
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.