Butterscotch Pumpkin Pie
1 cup graham cracker crumbs
1/4 cup margarine -- melted
1 package fat-free butterscotch pudding (0.9 oz)
1 cup skim milk
1 cup pumpkin -- cooked
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup Cool Whip Lite
1 teaspoon vanilla extract
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. Pour into crust. Chill for at least
2 hours. Combine topping ingredients;
dollop on individual slices.
SERVING SIZE: 1/8 of pie with 2 tbsp topping
PER SERVING: 142.2 Calories/6.9 g Fat
0.6 g Fiber/181 mg Sodium
* Whenever possible, I calculate ALL my Points on my website with my
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in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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