In a saucepan, place 1 envelope (4 serving size) of low calorie butterscotch pudding and pie filling mix. Add 2 cups nonfat or skimmed milk gradually and stir over medium heat until mixture comes to a boil. Remove from heat. Add 1 1/2 cups canned pumpkin, 1/4 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/8 teaspoon ginger and 1/2 packet dry, low calorie sweetener. Mix well, cook uncovered for 15 minutes, stirring occasionally. Pour pumpkin mix into pie crust and chill until firm.

PIE CRUST:

Combine 3/4 cup graham cracker crumbs and 2 tablespoons melted butter. Press mixture into pie plate (8 inch). Bake at 350 degrees for 8 minutes and cool completely before filling. Serves 8. 120 calories per serving.