Pudding Pumpkin Pie

• 1 egg white, beaten
• 1 graham cracker crust (8 inch)
• 1 cup nonfat milk
• 1 (1 1/2 ounce) package sugar-free instant vanilla pudding mix
• 1 (15 ounce) can solid-pack pumpkin (not pie filling)
• 1 teaspoon pumpkin pie spice
• 12 teaspoon cinnamon
• 12 teaspoon nutmeg
• 1 12 cups reduced-fat whipped topping, divided

1. Brush egg white over crust.
2. bake at 375F for 5 minutes or until lightly browned.
3. cool on wire reck.
4. in a large bowl, whisk milk and pudding mix.
5. stir in pumpkin and spices.
6. Fold in 1 cup whipped topping.
7. pour into crust.
8. refrigerate 4 hours or overnight.
9. cut into slices and dollp with remaining whipped topping.
10. Refrigerate left overs.
11. Chilling time is not included.
12. Note: regular milk and pudding can also be used.

egg, graham cracker crust, nonfat milk, vanilla pudding, solidpack pumpkin, pumpkin pie spice, cinnamon, nutmeg, topping

Taken from www.food.com/recipe/pudding-pumpkin-pie-148307 (may not work)