- 1 (3 ounce) package instant sugar-free vanilla pudding mix
- 1 1/2 cups skim milk
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 1/2 cups lite frozen whipped topping
- 1 (9 inch) low fat graham cracker pie crust
- In a mixing bowl, beat the pudding mix and milk until well blended. Blend in the pumpkin, pie spice and fold in whipped topping.
- Spoon into pie shell and chill. Top with low-fat whipped topping for garnish. Sprinkle a little ginger on topping if desired.