Pumpkin Pudding Pie

• 10 graham crackers, made into crumbs (2-1/2 squares)
• 2 tablespoons margarine, softened,plus
• 2 teaspoons margarine, softened
• 1 (3 1/2 ounce) box sugar-free vanilla pudding mix (not instant)
• 2 envelopes unflavored gelatin
• 4 teaspoons granulated sugar
• 2 cups skim milk
• 2 cups canned pumpkin
• 18 teaspoon ground cloves
• 1 dash ground nutmeg
• 1 dash ground ginger

1. To prepare crust: Preheat oven to 350.
2. In a bowl, combine crumbs& margarine, mixing thoroughly.
3. Using the back of a spoon, press crumb mixture over bottom& up sides of 9" pie pan.
4. Bake until crisp and brown, about 15 minutes.
5. Remove pan to a wire rack& let crust cool completely before filling.
6. To prepare filling: In a one-quart saucepan, combine pudding mix, gelatin,& sugar; add milk& stir to combine.
7. Let stand for about 1 minute to soften gelatin.
8. Cook over medium heat until mixture comes to a boil.
9. In a mixing bowl, combine pumpkin& spices; using electric mixer, beat until combined.
10. Add cooked pudding mixture& beat at low speed until thoroughly blended.
11. Pour filling in the cooled pie crust; cover& refrigerate until firm.

crackers, margarine, margarine, vanilla pudding, unflavored gelatin, sugar, milk, pumpkin, ground cloves, ground nutmeg, ground ginger

Taken from www.food.com/recipe/pumpkin-pudding-pie-76800 (may not work)