Pumpkin Pudding Perfection

• 3 ounces jello fat free sugar-free instant cheesecake pudding mix
• 1 34 cups skim milk
• 12 cup canned pumpkin
• 4 ounces fat-free cool whip
• 1 -2 teaspoon cinnamon
• 14 teaspoon nutmeg

1. Combine pudding and milk and beat with whisk until mixed.
2. Fold in pumpkin and spices and combine with pudding mixture.
3. Fold in Cool Whip.
4. Refridgerate 30 minutes before eating.
5. Serve alone or with crumbled gingersnaps.
6. *Variation- Can use for a filling in a gingersnap or graham cracker pie crust.

sugar, milk, pumpkin, cool whip, cinnamon, nutmeg

Taken from www.food.com/recipe/pumpkin-pudding-perfection-260865 (may not work)