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

Spread mincemeat on bottom of piecrust. Combine remaining ingredients in a mixing bowl; beat well. Pour pumpkin mixture over mincemeat. Bake at 450 degrees F. for 15 minutes. Reduce oven temperature to 325 degrees F. Continue baking 20 to 30 minutes.
 
 
 "For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)