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

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