DIABETIC/SUGAR-FREE PUMPKIN PIE
1 sm. pkg. sugar-free vanilla pudding
1 1/2 c. milk (whole or nonfat)
1 c. canned pumpkin
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Artificial sweetener to equal 1 tsp. sugar
1 baked 8-inch pie crust
Place pudding mix in a saucepan. Gradually add milk.
Cook and stir over medium heat until mixture comes to a boil.
Remove from heat and add pumpkin, spices and sweetener; mix well.
Pour into baked crust. Chill until firm, about 3 hours.