Free Online Recipes

Sign Up login

Butterscotch Pumpkin Pie Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format



     Butterscotch Pumpkin Pie

Category   Desserts - Breads
Sub Category   Low-fat

1 cup graham cracker crumbs
1/4 cup butter, melted
1 cup fat-free milk
1 package (.9 ounce) sugar-free instant butterscotch pudding mix
1 cup canned pumpkin
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg

Combine cracker crumbs and butter in a small bowl; press onto the bottom of a 9-in. pie plate. Bake at 350 for 10 minutes; cool. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the pumpkin, cinnamon and nutmeg until blended. Pour into crust. Chill for at least 2 hours. Serve with reduced fat whipped topping or TRUwhip.
Serving Suggestions
Serves 8

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Butterscotch Pumpkin Pie recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.