The best delicious Butterscotch Pumpkin Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Butterscotch Pumpkin Pie recipe today!
Hello my friends, this Butterscotch Pumpkin Pie recipe will not disappoint, I promise! Made with simple ingredients, our Butterscotch Pumpkin Pie is amazingly delicious, and addictive, everyone will be asking for more Butterscotch Pumpkin Pie.
What Makes This Butterscotch Pumpkin Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Butterscotch Pumpkin Pie.
Ready to make this Butterscotch Pumpkin Pie Recipe? Let’s do it!
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-CRUST-
1 c Graham cracker crumbs
1/4 c Margarine; melted
FILLING
7/8 oz Sugarfree instant
-butterscotch pudding mix;
-(0.9 oz. package)
1 c Skim milk
1 c Cooked pumpkin
1 ts Ground cinnamon
1/2 ts Ground nutmeg
TOPPING
1 c Light whipped topping
1 ts Vanilla extract
To make pie crust, combine graham cracker crumbs and melted margarine; pat
into a 9-inch pie plate. Bake at 350F 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.
Makes 8 servings.
Diabetic exchanges: 2-1/2 Fat, 1 Starch Nutritional information: Serving
size: 1 slice with 2 tablespoons topping Calories: 148 Sodium: 203 mg
Cholesterol: 1 mg Carbohydrate: 17 gm Protein: 3 gm Fat: 9 gm
Yields
8 Servings
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