Crustless Pumpkin Pie

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   ["1. Lightly spray a 9-inch deep dish pie plate with cooking spray; set aside.", "2. Pour water into a medium bowl and sprinkle gelatin over it. Give a quick stir to make sure all of the gelatin is moistened. Let stand for 5 minutes, or until softened. Mixture will be firm.", "3. In a small saucepan, bring 1 cup of the evaporated milk to a boil. Remove from heat.", "4. Slowly stir hot evaporated milk into the gelatin mixture, whisking to combine.", "5. Stir in remaining evaporated milk, pumpkin, sugar, cinnamon, all spice, nutmeg, and vanilla, until well incorporated.", "6. Pour mixture into the prepared pie plate. Refrigerate 2 hours, or until set.", "7. Slice as you would a pie. Serve with freshly whipped cream."]

* Per serving · 4 servings · Values may vary.

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