Butterscotch pumpkln pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Graham cracker crumbs |
| 1 | pack | Sugar-free instant |
| Butterscotch pudding mi -- | ||
| 9 | Ounce | |
| 1 | cup | Skim milk |
| 1 | cup | Light whlpped topping |
| ¼ | cup | Margarine -- melted |
| 1 | cup | Cooked pumpkin |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground nutmeg |
| 1 | teaspoon | Vanilla extract |
Directions
FILLING
TOPPING
To make pie crust, combine crumbs and margarine; pat into a 9-in. pie plate. Bake at 350 deg. 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 2 hours. Combine topping ingredients; dollop on individual slices.
Yield: 8 servings. Diabetic Exchanges: One serving (with 2 tablespoons topping) equals 2-½ fat, 1 starch; also, 148 calories, 203 mg sodium, 1 mg cholesterol, 17 gm carbohydrate, 3 gm protein, 9 gm fat
Recipe By : Taste of Home