Ingredients

Crust:
1 C. graham cracker crumbs
1/4 C. margarine, melted
Filling:
7/8-oz. sugar free instant butterscotch pudding mix (0.9-oz. package)
1 C. skim milk
1 C. cooked pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Topping:
1 C. light whipped topping
1 tsp. vanilla extract

Cooking Instructions

To make piecrust, combine graham cracker crumbs and melted margarine. Pat into a 9- inch pie plate. Bake at 350 degrees F. for 10 minutes; cool. For filling, combine pudding mix and milk in a mixing bowl; beat well. Add pumpkin, cinnamon and nutmeg; mix well. Pour into crust. Chill for at least 2 hours. Combine topping ingredients, and place a dollop on individual slices.
 
 
"Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)