Amount
Ingredient
Preparation



3/4
cup
graham cracker crumbs





3
tablespoons
water

or apple juice



1
each
pudding mix, instant

sugar-free vanilla



2
cups
milk, skim





3/4
cup
pumpkin

pureed



1
teaspoon
cinnamon

ground



1/8
teaspoon
nutmeg

ground



1/8
teaspoon
allspice





1/4
teaspoon
ginger

ground



1/4
teaspoon
rum extract

 Preheat oven to 35F.

Lightly coat a 8 inch 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.