-CRUST-
2 c Crushed graham cracker
-crumbs
1/2 c Margarine melted

FILLING
1 cn (16 oz) pumpkin
3/4 c Cold milk
1 pk (6 oz) sugar-free instant
-vanilla pudding mix
1 ts Cinnamon
1/2 ts Ginger
1/2 ts Nutmeg
3 pk (single serving) (equal)
2 Containers (10 oz) lite
-frozen whipped topping
-thawed

CRUST: Combine crumbs with melted margarine. Press on bottom of a 9×13 pan. Bake in preheated oven 350 degrees for 10 minutes. let cool. Filling: Combine pumpkin, milk, pudding mix, cinnamon, ginger, nutmeg and sugar
substitute. Mix about 1 minute with electric mixer, or until well blended.
Fold in all the whipped topping. Pour mixture into cooled crust. Chill
until firm.
Yields
15 Servings