How To make Lite'N Easy Crustless Pumpkin Pie

2 packages Unflavored gelatin
2 tablespoons Cold water
2 1/4 cups evaporated skim milk

divided
16 ounces pumpkin, canned
6 tablespoons sugar substitute :

brown
1 teaspoon Pumpkin pie spice
1 teaspoon Vanilla extract
In medium bowl, sprinkle gelatin over cold water to soften; set aside. In small saucepan, heat 1 cup of the evaporated milk to just boiling. Slowly stir hot milk into gelatin; stir until gelatin is dissolved. Mix in remaining evaporated milk, the pumpkin, brown sugar, pumpkin pie spice, and vanilla; set aside. Spray 10-inch glass pie plate with non-stick vegetable coating. Pour mixture into pie plate; chill until firm