Categories: Pies, Low-cal 
      Yield: 10 servings 
  
           -Karen Thackeray 
      2 pk Unflavored gelatin 
      2 tb Cold water 
  2 1/4 c  Lowfat evaporated milk; 
           -UNDILUTED & divided 
     16 oz Can solid pack pumpkin 
      6 tb Dark brown sugar; packed OR 
           -low-cal sweetener equivalen 
      1 ts Pumpkin pie spice 
      1 ts Vanilla extract 
  
    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, the pumpkin, brown sugar, pumpkin pie 
  spice, and vanilla; set aside. 
   Spray 10-inch glass pie plate with non-stick vegetable coating. Pour 
  mixture into pie plate; chill until firm. 
    Calories: 97  Fat: 2 g  Sodium: 70 mg  Cholesterol: 4 mg 
    Source: No Guilt Desserts