-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