Butterscotch Pumpkin Pie - cooking recipe

Ingredients

1 pkg. sugar-free instant Butterscotch pudding mix
1 cup skim milk
1 cup pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 reduced-fat graham cracker crust pie shell
Cool Whip

Preparation

Combine pudding mix and milk in mixing bowl. Beat well. Add pumpkin, cinnamon and nutmeg. Mix well. Pour into pie shell and top with Lite Cool Whip. Chill for at least 2 hours.