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    Butterscotch Pumpkin Pie


    Source of Recipe


    dwlz.com

    Recipe Introduction


    3.5 points
    Serving size = 1/8 of pie with 2 tbsp. topping.

    List of Ingredients




    CRUST
    1 cup graham cracker crumbs
    1/4 cup margarine -- melted

    FILLING:
    1 package fat-free butterscotch pudding (.9oz)
    1 cup skim milk
    1 cup pumpkin -- cooked
    1 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg

    TOPPING:
    1 cup Cool Whip Lite
    1 teaspoon vanilla extract

    Recipe



    To make pie crust, combine crumbs and margarine; pat into a 9-in. pie plate.

    Bake at 350° for 10 minutes; cool. For filling, combine pudding mix and milk in a mixing bowl; beat well. Add pumpkin, cinnamon and nutmeg; mix well. Pourinto crust. Chill for at least 2 hours. Combine topping ingredients;
    dollop on individual slices.

 

 

 

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