Makes 8 servings.

CRUST:

10 graham crackers (2 1/2 inch squares), made into crumbs
2 tbsp. plus 2 tsp. butter, softened

FILLING:

1 env. (four 1/2 c. servings) reduced-calorie vanilla pudding mix
2 env. unflavored gelatin
1 tbsp. plus 1 tsp. granulated sugar
2 c. skim milk
2 c. canned pumpkin
1/8 tsp. ground cloves
Dash each ground nutmeg and ground ginger

To prepare crust: Preheat oven to 350 degrees F. In bowl combine crumbs and butter, mixing thoroughly. Using the back of a spoon, press crumb mixture over bottom and up sides of 9 inch pie pan. Bake until crisp and brown, about 15 minutes. Remove pan to a wire rack and let crust cool completely before filling.

To prepare filling: In 1 quart saucepan combine pudding mix, gelatin and sugar; add milk and stir to combine. Let stand for about 1 minute to soften gelatin. Cook over medium heat until mixture comes to a boil.

In mixing bowl combine pumpkin and spices; using electric mixer, beat until combined. Add cooked pudding mixture and beat at low speed until thoroughly blended. Pour filling into cooled pie crust; cover and refrigerate until firm.

Each serving provides: 1/2 Bread Exchange; 1/2 Vegetable Exchange; 1 Fat Exchange; 1/2 Milk Exchange; 20 calories Optional Exchange.

Per serving: 146 calories, 5 g protein, 5 g fat, 22 g carbohydrate, 284 mg sodium, 1 mg cholesterol.