The best delicious Butterscotch Pumpkln Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Butterscotch Pumpkln Pie recipe today!
Hello my friends, this Butterscotch Pumpkln Pie recipe will not disappoint, I promise! Made with simple ingredients, our Butterscotch Pumpkln Pie is amazingly delicious, and addictive, everyone will be asking for more Butterscotch Pumpkln Pie.
What Makes This Butterscotch Pumpkln Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Butterscotch Pumpkln Pie.
Ready to make this Butterscotch Pumpkln Pie Recipe? Let’s do it!
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1 c Graham cracker crumbs 1/4 c Margarine — melted
FILLING:
1 pk Sugar-free instant 1 c Cooked pumpkin
Butterscotch pudding mi — 1 ts Ground cinnamon
9 Ounce 1/2 ts Ground nutmeg
1 c Skim milk
TOPPING:
1 c Light whlpped topping 1 ts Vanilla extract
To make pie crust, combine crumbs and margarine; pat into a 9-in. pie
plate. Bake at 350 deg. 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.
Yield: 8 servings. Diabetic Exchanges: One serving (with 2
tablespoons topping) equals 2-1/2 fat, 1 starch; also, 148 calories,
203 mg sodium, 1 mg cholesterol, 17 gm carbohydrate, 3 gm protein, 9
gm fat
Yields
1 servings
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