3/4 c. orange juice
1 envelope unflavored gelatin
1/2 c. boiling water
1 c. plain canned pumpkin (NOT pie filling)
1/2 envelope (1/4 c.) instant vanilla pudding mix
1 1/2 tsp. pumpkin pie spice
1/2 tsp. ground cinnamon
Dash of butter salt
2 tbsp. granulated sugar
Sugar substitute equal to 1/4 c. sugar
1 commercially prepared 8-inch graham cracker crust

Combine 2 tablespoons of the orange juice and the gelatin in your blender container. Wait a minute for the gelatin to soften, then pour on the boiling water. Cover and blend on high speed, until all the gelatin granules are dissolved. Add the remaining orange juice, and all the other ingredients--except, of course, the crumb crust. Chill for 15 minutes in refrigerator, then spoon into the prepared crumb crust. Chill for several hours until firm. 8 servings.