2 3/4 c. cold skim milk
2 (1.5 oz.) pkg. instant sugar-free vanilla pudding mix
1 (15 oz.) can solid packed pumpkin
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 reduced-fat graham cracker crust
light frozen whipped topping

In a mixing bowl, combine milk and pudding mix. Beat for 1 minute (mixture will be thick). Add pumpkin and spices; beat 1 minute longer. Pour into pie crust. Cover and refrigerate for 2 hours or until firm. Garnish with whipped topping and sprinkle with cinnamon.