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    Butterscotch Pumpkin Pie


    Source of Recipe


    Sunday Dinner

    List of Ingredients




    ***CRUST***
    1 cup graham cracker crumbs
    1/4 cup margarine -- melted
    ***FILLING***
    1 ounce sugar-free instant butterscotch pudding
    -- mix --
    1 cup skim milk
    1 cup cooked pumpkin
    1 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    ***TOPPING***
    1 cup light whipped topping
    1 teaspoon vanilla extract

    Recipe



    To make pie crust, combine graham cracker crumbs and melted
    margarine; pat into a 9-inch pie plate. Bake at 350øF 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.

 

 

 

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