2 envelopes (7 grams each) unflavored gelatin
2-1/4 C evaporated lowfat milk, divided
1 15-oz can pumpkin
1/2 C packed brown sugar
2 t pumpkin pie spice
1 t vanilla
Coat a 9-inch deep dish pie pan with nonstick cooking spray or oil.
Place water in a medium bowl, sprinkle gelatin over it. Let stand for 2-3 minutes or until softened. Mixture may be firm. Bring 1 cup evaporated milk just to a boil in small saucepan. Slowly stir hot milk into gelatin. Stir in remaining evaporated milk, pumpkin, sugar, pumpkin pie spice, and vanilla.
Pour mixture into prepared pie plate. Refrigerate for 2 hours or until set.