Pumpkin Chiffon Pie Bev Helling

2 3/4 cup cold skim milk 2 pkg. Instant sugar-free vanilla pudding

1 - 15 oz. Can pumpkin 1 tsp. Cinnamon

½ tsp. Ginger 1/4 tsp. Cloves

1 reduced fat graham cracker crust

Light frozen whipping topping

Combine milk and pudding mix. Beat for 1 minute (mixture will be thick). Add pumpkin and spices; beat 1 minute longer. Pour into pie crust. Cover and refrigerate for 2 hours of until firm. Garnish with whipped topping. One serving (without garnish) equals 217 calories, 684 mg. Sodium, 1 mg. Cholesterol, 42 arm. Carbohydrate, 4 gm. Protein, 3 gm. Fat.