Crustless Pumpkin Pie

Directions

1. 1
   1. Lightly spray a 9-inch deep dish pie plate with cooking spray; set aside.
2. 2
   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. 3
   3. In a small saucepan, bring 1 cup of the evaporated milk to a boil. Remove from heat.
4. 4
   4. Slowly stir hot evaporated milk into the gelatin mixture, whisking to combine.
5. 5
   5. Stir in remaining evaporated milk, pumpkin, sugar, cinnamon, all spice, nutmeg, and vanilla, until well incorporated.
6. 6
   6. Pour mixture into the prepared pie plate. Refrigerate 2 hours, or until set.
7. 7
   7. Slice as you would a pie. Serve with freshly whipped cream.