I was making the Pumpkin Pie filling with a diabetic recipe, and with regular pumpkin chiffon pie, I like a ginger snap crust.

Diabetic Pumpkin Pie

1 pkg. vanilla instant sugar free pudding mix
1 pkg. butterscotch instant sugar free pudding mix
1 cup cooked pumpkin, pureed
2 cups low fat milk
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
Alter spices to suit your taste

Put all ingredients in blender, and pulse until well mixed, and pour into prebaked pie crust, graham cracker crust, or gingersnap crust (my favorite)
NOTE: Because I wanted this to be more like a chiffon pie, I folded in a cup of No Fat Cool Whip, before I poured it into crust. Refrigerate until iit is setup.