Creamy Pumpkin Pie

In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least 2 hours or until set.

Garnish as desired. Store in refrigerator Notes May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of pumpkin pie spice. Number of Servings : 8 Nutrition facts: Calories 290, Total Fat 11 g, Saturated Fat 7 g, Trans Fat 2 g, Cholesterol 0 mg, Sodium 390 mg, Carbohydrate 42 g, Fiber 1 g, Sugars 26 g, Protein 2 g. Daily Values: Vitamin A 100%, Vitamin C 2%, Calcium 2%, Iron 2%.

Percent Daily Values are based on a 2,000 calorie diet