Butterscotch Pumpkin Pie

1 cup graham cracker crumbs
1/4 cup margarine, melted

FILLING:
1 pkg (.9 oz) sugar free instant butterscotch pudding mix
1 cup skim milk
1 cup cooked pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg

TOPPING:
1 cup light whipped topping
1 tsp vanilla extract

To make pie crust, combine crumbs and margarine; pat into a 9 inch pie plate. Bake at 350 for 10 minutes; cool. For filling, combine pudding mix and milk in a mixing bowl; beat well. Add pumpkin, cinnamon, and nutmeg; mix well. Pour into crust. Chill for at least 2 hours. Combine topping ingredients; dollop on individual slices. Yield: 8 servings. Exchanges: 2 1/2 fat, 1 starch.