Pumpkin Holiday Pie*

• 1 (9-inch) graham cracker pie crust
• 1 (8 oz.) pkg. fat-free cream cheese
• 1/3 c. nonfat dry milk
• sugar substitute (equal to 2 Tbsp. sugar)
• 1 tsp. vanilla
• 1 c. reduced-calorie whipped topping
• 1 1/2 c. evaporated skim milk
• 2 c. canned pumpkin
• 2 tsp. pumpkin pie spice
• 2 small pkg. sugar-free instant vanilla pudding

1. Stir cream cheese until soft.
2. Add dry milk, sugar substitute and vanilla.
3. Blend in 1/2 cup whipped topping.
4. Spread evenly over bottom of crust.
5. In medium bowl, combine evaporated skim milk, canned pumpkin and pie spice.
6. Add dry pudding mix.
7. Mix well, using wire whisk.
8. Pour over cream cheese mixture.
9. Chill until set.
10. Top with whipped topping before serving.

graham cracker pie crust, cream cheese, nonfat dry milk, sugar substitute, vanilla, milk, pumpkin, pumpkin pie spice, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=937829 (may not work)