Butterscotch Pumpkin Pie

Makes 8 servings

CRUST
1  cup graham cracker crumbs
1/4 cup margarine -- melted

FILLING
1 package fat-free butterscotch pudding (.9 oz)
1 cup skim milk
1 cup pumpkin -- cooked
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

TOPPING
1 cup Cool Whip Lite
1 teaspoon vanilla extract

To make pie crust, combine crumbs and margarine; pat into a 9-in. pie plate.
Bake at 350° for 10 minutes; cool. For filling, combine pudding mix and milk in
a mixing bowl; beat well. Add pumpkin, cinnamon and nutmeg; mix well. Pour
into crust. Chill for at least 2 hours. Combine topping ingredients;
dollop on individual slices.

SERVING SIZE:  1/8 of pie with 2 tbsp topping

POINTS:  3.5

PER SERVING (w/2 tbsp topping): 142.2 Calories, 6.9 g Fat,
0.6 g Fiber, 181 mg Sodium