Lite ‘N Easy Crustless Pumpkin Pie

This crustless pumpkin pie is the ultimate light and easy dessert for autumn gatherings. By skipping the baked crust and using a gelatin base, you get a silky smooth texture that sets perfectly in the fridge. The combination of solid pack pumpkin, lowfat evaporated milk, and warm pumpkin pie spice creates a comforting, aromatic treat that feels indulgent without the heavy calories. It&# 226;ÂÂs incredibly simple to assemble, making it a fantastic option for busy weeknights or holiday potlucks where you want to bring something homemade yet stress-free. Serve it chilled for a refreshing finish to any meal.

Cooking Method: Boiling

Cuisine: Latin American

Courses: Desserts

Difficulty: Intermediate

Servings: 10

Calories: 321.6

Dietary: Gluten-free, Low-cal

Description

This crustless pumpkin pie is the ultimate light and easy dessert for autumn gatherings. By skipping the baked crust and using a gelatin base, you get a silky smooth texture that sets perfectly in the fridge. The combination of solid pack pumpkin, lowfat evaporated milk, and warm pumpkin pie spice creates a comforting, aromatic treat that feels indulgent without the heavy calories. It&# 226;ÂÂs incredibly simple to assemble, making it a fantastic option for busy weeknights or holiday potlucks where you want to bring something homemade yet stress-free. Serve it chilled for a refreshing finish to any meal.

Ingredients

2 package Unflavored gelatin
2 tablespoon Cold water
2 1/4 cup Lowfat evaporated milk
16 oz Can solid pack pumpkin
6 tb Dark brown sugar; packed
1 ts Pumpkin pie spice
1 ts Vanilla extract

Directions

1
In a medium bowl, sprinkle the gelatin over the cold water and let stand for 5 minutes to soften.
2
In a small saucepan, heat 1 cup of the evaporated milk over medium heat until it just begins to boil.
3
Remove the saucepan from heat and slowly stir the hot milk into the softened gelatin, stirring continuously until the gelatin is completely dissolved.
4
In a large bowl, combine the remaining evaporated milk, solid pack pumpkin, brown sugar, pumpkin pie spice, and vanilla extract.
5
Pour the gelatin mixture into the pumpkin mixture and stir well until fully combined and smooth.
6
Spray a 10-inch glass pie plate with non-stick vegetable coating.
7
Pour the pumpkin mixture into the prepared pie plate.
8
Refrigerate for at least 3 hours, or until the pie is firm and set.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 321.6kcal

% Daily Value *
Total Fat 10.4g16%
Saturated Fat 6.2g31%
Cholesterol 33.8mg12%
Sodium 182.4mg8%
Total Carbohydrate 14.9g5%
Dietary Fiber 0.0g0%
Sugars 14.9g
Protein 51.9g104%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pumpkin pie, crustless, no bake, gelatin dessert, low fat, vegetarian, fall dessert, holiday treat, pumpkin spice, easy recipe, chilled pie, dairy based, sweet dessert, light pumpkin, quick dessert, autumn food, evaporated milk, gelatin setting, simple baking, crowd pleaser, gluten free option

Read it online: https://www.chefs-mate.com/recipe/lite-n-easy-crustless-pumpkin-pie/