Low-Cal Pumpkin Pie

• 3/4 cup graham cracker crumbs
• 3 tablespoons water or apple juice
• 1 each instant pudding mix sugar-free vanilla
• 2 cups milk, skim
• 3/4 cup pumpkin pureed
• 1 teaspoon cinnamon ground
• 18 teaspoon nutmeg ground
• 18 teaspoon allspice
• 1/4 teaspoon ginger ground
• 1/4 teaspoon rum extract

1. Preheat oven to 350F (180C).
2. Lightly coat a 8 inch pie pan with nonstick cooking spray.
3. Combine the graham cracker crumbs and water in food processor until moistened.
4. Press the crumbs into the bottom (not the sides) of the prepared pie pan, and bake for 8 minutes.
5. In a 1qt.
6. saucepan combine the pudding mix and milk and cook until mixture comes to a boil.
7. Stir in the pumpkin puree, the spices and the rum extract.
8. Pour the filling into the baked pie crust, and refrigerate until set.

graham cracker crumbs, water, sugar, milk, pumpkin pureed, cinnamon ground, nutmeg ground, allspice, ginger ground, rum

Taken from recipeland.com/recipe/v/low-cal-pumpkin-pie-6097 (may not work)