1 pkg. (4-serving size) instant sugar-free butterscotch pudding mix
1 1/4 cups mashed cooked or canned pumpkin
1 1/4 cups skim milk
1 1/2 tsp. pumpkin pie spice
1 1/2 cups light whipped topping

1. Place the pudding mix, pumpkin, milk, and pumpkin pie spice in a medium-sized bowl, and stir to mix well. Using a wire whisk or electric mixer, beat the mixture for 2 minutes, or until well-mixed. Place the mixture in the refrigerator for 10 minutes, or until thickened.

2. Gently fold the whipped topping into the pumpkin mixture. Divide the mixture among four 8-ounce wine glasses, and chill for at least 1 hour before serving. Serve chilled, refrigerating any leftovers. Makes 4 servings.

Per serving: Calories 121; Cholesterol 1 mg; Fat 2.8 g; Sodium 207 mg. Diabetic Exchanges: 1 Starch, 1/2 Skim Milk, 1/2 Fat