Pumpkin Pudding Parfaits - cooking recipe

Ingredients

1 ounce fat-free sugar-free instant vanilla pudding mix (or use cheesecake)
2 cups skim milk
1 cup pumpkin puree (or approx 1/2 of a 15oz can)
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 -2 cup Cool Whip Lite
4 low-fat cinnamon graham crackers (or use gingerbread cookies)
1/4 cup pecans (I used Planters Cinnamon Pecans)

Preparation

Prepare pudding according to package directions. Be sure to whisk for the full two minutes as the box instructs to ensure creamy texture.
Whisk in pumpkin puree, pumpkin pie spice, and cinnamon.
Allow to set up in the refrigerator for at least 5 minutes (longer is better).
In 4 small glasses (I used juice glasses), spoon in about 1/3 cup of pumpkin pudding, spreading with a spoon to create an even layer.
Next, add a layer of cool whip, followed by the last layer of pumpkin pudding.
Top with a dollop of cool whip and sprinkle with crushed graham crackers and pecans.
Enjoy immediately while graham crackers are still crunchy.