Recipe - Low Sugar Pumpkin Torte

CRUST
2 cup Crushed graham cracker
crumbs
One half cup Margarine melted

FILLING
1 cn (16 oz) pumpkin
Three fourths cup Cold milk
1 pack (6 oz) sugarfree instant
vanilla pudding mix
1 teaspoon Cinnamon
One half teaspoon Ginger
One half teaspoon Nutmeg
3 pack (singleserving) (equal)
2 Containers (10 oz) lite
frozen whipped topping
thawed

CRUST: Combine crumbs with melted margarine. Press on bottom of a 9x13 pan.
Bake in preheated oven 350 degrees for 10 minutes. let cool.

Filling: Combine pumpkin,milk,pudding mix,cinnamon,ginger,nutmeg and sugar
substitute. Mix about 1 minute with electric mixer, or until well blended.
Fold in all the whipped topping. Pour mixture into cooled crust. Chill
until firm. Posted to TNT Prodigy's Recipe Exchange Newsletter by Melba
Galyean mgalyean@mail.win.org on Apr 5, 1997