Ingredients

1 package (4-serving size) Jell-O Sugar Free Instant Butterscotch Pudding Mix
2/3 C. Carnation nonfat dry milk powder
1 tsp. pumpkin pie spice
8 oz. crushed pineapple in juice, drained, reserve liquid
1 C. water
2 C. canned pumpkin (one 16-oz. can)

Cooking Instructions

Roll pastry on floured surface into circle, 1 inch larger than inverted 9-inch pie pan. Ease into pan; trim and flute edge. Blend remaining ingredients in large bowl until smooth. Pour into pastry shell. Bake in preheated oven at 425 degrees F. for 20 minutes. Reduce heat to 350 degrees F. Bake until filling is set and sharp knife inserted near center comes out clean, 30 to 35 minutes. Cool completely on wire rack. Refrigerate until serving time.
 
 
 "Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)