Ingredients
1 large egg white, beaten1 reduced-fat graham cracker crust (9 inches)1 cup cold fat-free milk1 package (1-1/2 ounces) sugar-free instant vanilla pudding mix1 can (15 ounces) solid-pack pumpkin1 teaspoon pumpkin pie spice1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1-1/2 cups reduced-fat whipped topping, divided
Preparation
Brush egg white over crust. Bake at 375° for 5 minutes or until lightly browned. Cool on a wire rack.
In a large bowl, whisk milk and pudding mix. Stir in the pumpkin, pumpkin pie spice, cinnamon and nutmeg. Fold in 1 cup whipped topping. Pour into crust. Refrigerate for 4 hours or overnight.
Cut into slices; dollop with remaining whipped topping. Refrigerate leftovers.
