INGREDIENTS:

1 15 oz Pumpkin Puree (make sure the sugar content is low)

1/2 cup 1% Milk OR Skim Milk

1 regular package s/f vanilla pudding
1-2 teaspoons Pumpkin Spice (add more to taste)

1 Cap Vanilla (or more to taste)

1 8oz low fat Cool Whip
DIRECTIONS: Mix first five ingredients together until creamy and smooth. Fold in softened Cool Whip. Pour into 8 inch pie shell and freeze for one hour.
COMMENTS: You can add more pumpkin if batter is to thin. You can also add a few sugar free cookies to the bottom of the pie if you wish a crust as a base to the pie. If you just want to make a custard you can add a little more milk to make it thinner. Pour the custard into small dishes and refrigerate.

SERVINGS: 6 SERVINGS PER RECIPES, 110 CALORIES.