1 cup skim milk
2 (1-ounce) packages instant vanilla sugar-free pudding mix
1/2
tsp. pumpkin pie spice
1 can (15 ounces) plain pumpkin
1 (9-inch) graham cracker pie crust
1 cup fat-free whipped topping
Directions
In a medium mixing bowl mix together until well blended: skim
milk, pudding mix and pumpkin pie spice. (This mixture will be
thick.)
Add pumpkin and mix well.
Spread the mixture evenly in the pie crust.
Top pumpkin layer with whipped topping and refrigerate
for at least 3 hours or up to 2 days.
