Low-Fat Pumpkin Creme Pie

• 2 cups milk
• 1 (16 ounce) can pumpkin pie filling
• 2 (3 1/2 ounce) packages vanilla pudding mix
• 1 cup fat-free cool whip
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1 pie crust

1. Mike all ingrediants and add to baked and cooled pie crust.
2. Refrigerate 3 hours or until set.

milk, pumpkin pie filling, vanilla pudding, cool whip, cinnamon, nutmeg, crust

Taken from www.food.com/recipe/low-fat-pumpkin-creme-pie-139919 (may not work)