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.
