Adapted from
The Best of Food Digest
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Crust:
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1 1/2 cups
low-fat cinnamon graham crackers, crushed fine
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1/4 cup
light margarine
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3 tbsps
granulated sugar
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Filling:
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1/4 cup
pecans, chopped
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1/4 cup
light margarine
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1/3 cup
light brown sugar, packed
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1 cup
fat-free milk
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6 ozs
instant vanilla pudding mix
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15 ozs
canned pumpkin
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1 1/4 tsps
pumpkin pie spice
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12 ozs
Cool Whip Free, thawed
To prepare crust, combine crushed crackers, 1/4 cup margarine, and granulated sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Chill one hour, or until firm. In a small saucepan, combine pecans, remaining margarine, and brown sugar. Cook until melted and mixture comes to a boil, about 30 seconds. Spread onto the bottom of the crust. Cool. In a mixing bowl, combine milk and pudding mixes. Mix until smooth. Mixture will be thick. Fold in pumpkin and pumpkin pie spice. Mix well. Gently stir in six ounces whipped topping. Spread over the nut layer. Refrigerate four hours, or until set. Spread with remaining whipped topping. A 9 ounce graham cracker crust may be substituted for the homemade one.