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690 -- DIABETIC PUMPKIN PIE

1 sm. pkg. sugar-free vanilla pudding
1 1/2 c. milk (whole or nonfat)
1 c. canned pumpkin
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Artificial sweetener to equal 1 tsp.
sugar
1 baked 8-inch pie crust
Place pudding mix in a saucepan. Gradually add milk. Cook and stir over
medium heat until mixture comes to a boil. Remove from heat and add pumpkin,
spices and sweetener; mix well. Pour into baked crust. Chill until firm, about
3 hours.
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