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.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)