Lite Pumpkin Pie
rec.food.cooking/Rich Bails (1995)

2 (4 ounce) packages sugar free vanilla pudding (not instant)
2 cups skim milk
1 3/4 cups pumpkin puree
2 teaspoons pumpkin pie spice
1 (9-inch) baked pie crust

Pour milk into a 2-quart saucepan. Stir in pudding mix and pumpkin pie spice until dissolved. Add pumpkin and stir until well blended. Heat mixture on medium heat until it begins to boil. Cook gently for 1 minute and stir to prevent burning. Pour into cooled crust and chill. Serve with whipped topping.