DECEMBER 25TH: PUMPKIN PIE

Gluten Free Pumpkin Pie 

2 Tbsp. water

2 envelopes unflavored gelatin

1 (15 oz.) can pumpkin

2 ¼ c. Carnation® evaporated milk

½ c. packed brown sugar

2 tsp. pumpkin pie spice

1 tsp. vanilla extract

Cool Whip (optional)

Take a 9” pie plate; spray with nonstick spray; set aside. Place water in medium bowl; sprinkle gelatin into water; let sit 5-10 minutes. Bring 1 c. evaporated milk just to a boil in small pan. Slowly stir hot milk into gelatin. Stir in remaining evaporated milk; pumpkin; sugar and spices, vanilla. Stir and pour into pie plate. Refrigerate at least 2 hours or until set. Top with Cool Whip, if desired.