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Combine cracker crumbs and butter in a small bowl; press onto the bottom of a 9-in. pie plate. Bake at 350° for 10 minutes; cool. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the pumpkin, cinnamon and nutmeg until blended. Pour into crust. Chill for at least 2 hours. Serve with reduced fat whipped topping or TRUwhip.
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