The Gluten Free Blog

This recipe is taken from Wheat-Free, Gluten-Free, Reduced Calorie Cookbook by Connie Sarros. Perfect for Christmas!

This dessert serves 10, so you can enjoy delicious leftovers.

• 2 envelopes gluten-free unflavoured gelatine
• 2 tablespoons cold water
• 2¼ cups evaporated skim milk
• 1 16-ounce can solid-pack pumpkin
• 6 tablespoons light brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• 1 teaspoon vanilla
• 10 teaspoons gluten-free non-dairy whipped topping
• Cinnamon

In a medium bowl, sprinkle the gelatine over the cold water to soften; set aside. In a small saucepan, heat 1 cup of the evaporated milk to just boiling. Slowly stir the hot milk into the gelatine, stirring until the gelatine is dissolved. Stir in the remaining 1¼ cups of milk and the pumpkin, sugar, cinnamon, nutmeg, ginger, cloves, and vanilla. Spray a 10-inch pie plate with gluten-free non-stick spray. Pour the pumpkin mixture into the pie plate. Chill until firm. To server, top each slice with a teaspoon of whipped topping, then sprinkle the topping lightly with cinnamon.

Makes 10 slices

One slice – Calories: 112; Total fat: 0.9 g; Saturated fat: 0.8 g; Cholesterol: 2 mg; Sodium: 71 mg; Carbohydrates: 15 g; Fibre: 1 g; Sugar: 14.1 g; Protein: 6.3 g