Butterscotch pumpkin pie

Yield: 8 Servings

Measure Ingredient
1 cup Graham cracker crumbs
¼ cup Margarine; melted
⅞ ounce Sugarfree instant butterscotch pudding mix; (0.9 oz. package)
1 cup Skim milk
1 cup Cooked pumpkin
1 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
1 cup Light whipped topping
1 teaspoon Vanilla extract
2 hours.

CRUST

FILLING

TOPPING

To make pie crust, combine graham cracker crumbs and melted margarine; pat into a 9-inch pie plate. Bake at 350°F for 10 minutes; cool.

For filling, combine pudding mix and milk in a mixing bowl; beat well. Add pumpkin, cinnamon and nutmeg; mix well. Pour into crust. Chill for at least Combine topping ingredients; dollop on individual slices.

Makes 8 servings.

Diabetic exchanges: 2-½ Fat, 1 Starch Nutritional information: Serving size: 1 slice with 2 tablespoons topping Calories: 148 Sodium: 203 mg Cholesterol: 1 mg Carbohydrate: 17 gm Protein: 3 gm Fat: 9 gm Recipe By : Taste of Home Down-Home Diabetic Cookbook Posted to MC-Recipe Digest V1 #320 Date: Thu, 28 Nov 1996 17:01:03 -0600 From: Julia West <classact@...> NOTES : "When I'm in the mood for something sweet, this is the recipe I search for. The addition of butterscotch pudding makes this a tasty twist on traditional pumpkin pie." ~ - Elizabeth Fehr, Cecil Lake, British Columbia Nutr. Assoc. : 0 0 0 0 0 0 4653 0 0 0 3944 0

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