Pumpkin Harvest Dessert

12 (2 ½") graham cracker squares
2 (4 serving) package sugar-free instant butterscotch pudding mix
2 cups canned pumpkin
1 ½ cups evaporated skim milk
2 tsp pumpkin pie spice
¾ cup plain non-fat yogurt
2/3 cup non-fat dry milk powder
1 cup reduced calorie whipped topping (8 calories per Tbsp)
½ tsp maple extract or vanilla extract
Sugar substitute to equal 2 Tbsp sugar
1 oz chopped pecans (¼ cup)
Place 9 graham cracker squares in bottom of 9" x 9" cake pan. In medium bowl, combine pudding mix, pumpkin, evaporated skim milk and pumpkin pie spice. Pour evenly over crackers. In small bowl, combine yogurt and dry milk powder. Add whipped topping, maple extract and sugar substitute. Spread evenly over pumpkin mixture. Crush remaining 3 graham cracker squares and sprinkle with chopped pecans evenly over top. Chill until set, about 2 hours.
Yield: 12 servings
15-18 grams carbohydrate/serving