Instructions: In small bowl, sprinkle gelatin over water, let sit 5 minutes until gelatin softens.
In a small skillet over medium heat, warm pumpkin pie spice for 1 to 2 minutes, stirring frequently.
Reduce heat to low, stir in gelatin mixture and cook 1-2 minutes until gelatin melts. (remove from heat & cool to room temperature)
Place pumpkin purée & Splenda in a large bowl, mix together & set aside.
In large bowl, with an electric mixer on high, beat cream and vanilla until soft peaks form.
With a rubber spatula, slowly fold in cooled gelatin mixture with pumpkin puree mixture.
Gently fold whipped cream mixture into pumpkin purée a little at a time.
Divide into 8 dessert glasses, chill about 2 hours & enjoy.
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