Ingredients
15 oz canned pumpkin
1 package instant vanilla pudding
1 cup fat-free skim milk
1 tsp pumpkin pie spice
1 R Fat Graham Cracker pie crust
1 1/2 cup Cool Whip lite
In a large bowl, combine pumpkin, vanilla pudding mix, milk and pumpkin pie spice. Beat 1 minute or until blended. Fold in 1 1/2 cups Cool Whip.
Spoon filling into graham cracker crust. Freeze at least 4 hours until firm. Move to refrigerator 1 hour before serving.
