Lite 'n Easy Crustless Pumpkin Bread


  • Nonstick cooking spray
  • 2 tablespoons water
  • 2 envelopes (7 grams each) unflavored gelatin
  • 2 1/4 cups evaporated 2% milk, divided
  • 1 can (15 ounce) pure pumpkin
  • 1/2 cup packed dark brown sugar or low calorie sweetener equivalent
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • Light whipped topping (optional)
  • Fresh raspberries (optional)



  1. Coat a 9-inch, deep-dish pie plate with nonstick cooking spray.
  2. Place water in medium bowl; sprinkle gelatin over water. Let stand for 5 to 10 minutes or until softened. Mixture may be firm.
  3. Bring 1 cup evaporated milk just to a boil in small saucepan. Slowly stir hot evaporated milk into gelatin.
  4. Stir in remaining evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract.
  5. Pour mixture into prepared pie plate, and refrigerate for 2 hours or until set.
  6. Garnish with whipped topping and raspberries, if desired.
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