Ingredients

• Crust
• 10 graham crackers (2 1/2 inch squares), crushed
• 2 T plus 2 t soft butter
• Filling
• 1 small envelope low fat vanilla pudding
• 2 envelopes unflavored gelatin
• 1 T plus 1 t granulated sugar
• 2 C skim milk
• 2 C canned pumpkin-not with spices
• 1/8 t ground cloves
• Dash nutmeg and ground ginger

Directions

1. Crust

2. Preheat oven 350 deg

3. in bowl combine crumbs and butter and press into 9 inch pie pan

4. Bake until crisp and brown- about 15 minutes. Cool

5. Filling

6. Combine pudding mix gelatin and sugar- add milk and stir to combine. Let stand for 1 minute to soften gelatin. Cook over medium heat until mixture comes to a boil.

7. In mixing bowl combine pumpkin and spices- using electric mixer.

8. add cooked pudding mixture and beat at low speed until thoroughly blended. Pour filling into cooled pie crust.

9. Cover and refrig until firm

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