2 1/2 c. cold skim milk
2 (1.5 oz.) pkg. instant sugar-free vanilla pudding mix
1 (15 oz.) can solid pack pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 reduced fat graham cracker crust (9-inch)
light Cool Whip

Combine milk and pudding mix. Beat 1 minute. Will be thick. Add pumpkin and spices. Beat 1 minute longer. Pour into pie crust. Refrigerate 2 hours. Garnish and serve with whipped cream.

Yields 8 servings.