Pudding Pumpkin Pie

• 1 large egg white, beaten
• 1 reduced-fat graham cracker crust (8 inches)
• 1 cup cold fat-free milk
• 1 package (1-1/2 ounces) sugar-free instant vanilla pudding mix
• 1 can (15 ounces) solid-pack pumpkin
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1-1/2 cups reduced-fat whipped topping, divided

1. Brush egg white over crust. Bake at 375u0b0 for 5 minutes or until lightly browned. Cool on a wire rack.
2. In a large bowl, whisk milk and pudding mix. Stir in the pumpkin, pumpkin pie spice, cinnamon and nutmeg. Fold in 1 cup whipped topping. Pour into crust. Refrigerate for 4 hours or overnight.
3. Cut into slices; dollop with remaining whipped topping. Refrigerate leftovers.

egg white, graham cracker crust, cold fatfree, sugar, solidpack pumpkin, pumpkin pie spice, ground cinnamon, ground nutmeg, topping

Taken from www.tasteofhome.com/recipes/pudding-pumpkin-pie/ (may not work)