2 cups (1 16-oz can) pumpkin
1 small box (3-4 oz) of sugar free instant vanilla pudding mix
⅔ cup nonfat dry milk powder
1 tsp pumpkin pie spice
¾ cup water
1 cup Cool Whip (lite)
1 6-oz Graham cracker crust
1 tbs pecans (very finely chopped)
In medium bowl, combine pumpkin, dry pudding mix, dry milk powder, pumpkin spice and water. Mix well using a wire whisk or mixer. Blend in ¼ cup of Cool Whip lite. This will be quite thick, pour into Graham cracker crust, refrigerate 15 min, then spread on teh remaining ¾ cup of Cool Whip. Sprinkle pecans on top of chill until ready to serve. This is quick and delicious. It’s Kathy’s favorite dessert to make. This is her church dish.
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