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Crustless Pumpkin Pie

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Canada Canada
Shared by: Donna K.

2 tablespoon cold Water
2 package Unflavored gelatin
2 1/4 cup Evaporated milk
16 ounce Pumpkin puree
6 tablespoon packed Dark brown sugar
1 teaspoon Pumpkin pie spice
1 teaspoon Vanilla extract

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20 Minutes

4 Hours

4 Hours 20 Minutes

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In medium bowl, sprinkle gelatin over cold water to soften; set aside.

In small saucepan, heat 1 cup of the evaporated milk to just boiling. Slowly stir hot milk into gelatin; stir until gelatin is dissolved. Mix in remaining evaporated milk, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla; set aside.

Spray a 10-inch glass pie plate with non-stick vegetable coating. Pour mixture into pie plate; chill in the refrigerator until firm.

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