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    No Bake Pumpkin Pie


    Source of Recipe


    unknown

    Recipe Introduction


    Carb count for this pie, is 50. Figure a little over 6 carbs, each, if pie is cut into 8 pieces. This makes a big pie.

    List of Ingredients




    Crust
    1 cup slivered almonds
    1 teaspoon cinnamon
    1 packet splenda
    2 tablespoons butter

    Filling
    2 cups canned pumpkin
    1 cup heavy cream
    1 small box SF butterscotch pudding
    1 teaspoon nutmeg, cinnamon, and allspice

    Recipe



    Melt the butter in a pie plate. Add the cinnamon and splenda, and blend. Stir in the nuts, and press to cover the pie plate. Set in freezer or fridge, while making the filling.

    Whip the cream and pudding together. In another bowl, mix the pumpkin and spices. Fold the cream mixture into the pumpkin mixture, and spread on the pie crust. Chill for, at least one hour.

    I haven't tried this with "cool whip", but, that it's carb free, and might be good to use.

 

 

 

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