Diabetic Pumpkin Pie

1 sm Sugar-free vanilla pudding
1 1/2 c Milk (whole or nonfat)
1 c Canned pumpkin
1/4 ts Cinnamon
1/4 ts 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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