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Rate this recipe 4.7/5 (17 Votes)


  • 1/4 cup water
  • 2 1-ounce envelopes unflavored gelatin
  • 2 cups fat-free evaporated milk, divided
  • 1/2 cup packed brown sugar
  • 1 15-ounce can pure pumpkin
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1 tsp vanilla extract


Adapted from


Step 1

Spray a 9-inch pie plate with non-stick cooking spray.
In a large bowl, sprinkle gelatin in water. Leave to stand for 5 minutes.
Pour 1 cup of fat-free evaporated milk into a small saucepan and heat until almost boiling. Remove from heat and whisk into gelatin. Don’t worry if the gelatin has hardened, the hot milk will liquefy it. Stir in remaining cup of evaporated milk, sugar, canned pumpkin, cinnamon, ginger, nutmeg, cloves and vanilla extract. Stir until well blended. Pour pumpkin mixture into pie plate. Refrigerate for at least 2 hours. Serve.

Makes 8 servings (1/8 of pie) of
approximately 100 calories each.

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