Ingredients

1 sm. pkg. sugar-free vanilla pudding
1 1/2 C. milk (whole or nonfat)
1 C. canned pumpkin
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Artificial sweetener to equal 1 tsp. sugar
1 baked 8-inch pie crust

Cooking Instructions

Place pudding mix in a saucepan. Gradually add milk. Cook and stir over medium heat until mixture comes to a boil. Remove from heat and add pumpkin, spices and sweetener; mix well. Pour into baked crust. Chill until firm, about 3 hours.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)