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Mix together with a fork graham cracker crumbs, 2 tablespoons Splenda and liquid Butter Buds (made by adding water to powder Butter Buds) until moistened. Press into a pie pan that has been sprayed with a non-fat cooking spray.
Mix pumpkin, Splenda and maple syrup together until well blended. Set aside.
In a different bowl, mix whipped topping and pudding mix together untill well blended. Combine the pumpkin mixture with the pudding mixture. Stir until well blended.
Put mixture into pie crust. Sprinkle top lightly with extra cinnamon, if desired.
Keep refrigerated until ready to eat. Serve chilled.
Per Serving (excluding unknown items): 165 Calories; 2g Fat (10.2% calories from fat); 2g Protein; 33g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 161mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 1 Other Carbohydrates.
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