Butterscotch pumpkin pie
8 Servings
Ingredients
| Quantity | 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. | |
Directions
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