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Butterscotch Pumpkin Pie Recipe

   
 

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     Butterscotch Pumpkin Pie

Category   Desserts - Breads
Sub Category   Low-fat

Ingredients
Crust-
1 cup graham cracker crumbs
1/4 cup butter, melted
Filling-
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

Instructions
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
12/19/2009





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