3/4 c Graham cracker crumbs
3 tb Water
Box 1.9oz) sugar-free instan Vanilla pudding 2 c Skim milk
3/4 c Pumpkin meat; pureed
1 ts Ground cinnamon
1/8 ts Ground nutmeg
1/8 ts Allspice
1/4 ts Ground ginger
1/4 ts Rum extract
Preheat oven to 350F. Lightly coat a 8″ pie pan with nonstick cooking spray. Combine the graham cracker crumbs and water in food processor until moistened. Press the crumbs into the bottom (not the sides) of the prepared pie pan, and bake for 8 minutes. In a 1qt. saucepan combine the pudding mix and milk and cook until mixture comes to a boil. Stir in the pumpkin puree, the spices and the rum extract. Pour the filling into the baked pie crust, and refrigerate until set. Each serving has approx 89 calories, 1.4g fat, 1mg chol, 0.8g fiber, 172mg sodium. Source: The Nutri-System CKBK Haven’t
tried this yet, but I would suggest using apple juice with the graham cracker crumbs to make the crust rather than water. —–