Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- -karen thackeray
- 2 pack unflavored gelatin
- 2 tbsp cold water
- 2 1/4 cup lowfat evaporated milk
- -undiluted & divided
- 16 oz can solid pack pumpkin
- 6 tbsp dark brown sugar, packed or
- -low-cal sweetener equivalen
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- =
Directions
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