Butterscotch Pumpkin Pie

Title:
Butterscotch Pumpkin Pie

Yield:
8 Servings

Categories:
Desserts,
Diabetic,
Pastries




Ingredients:




-----------------------------------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 350?F 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


 Recipe By     : Taste of Home Down-Home Diabetic Cookbook


 


 Posted to MC-Recipe Digest V1 #320


 


 Date: Thu, 28 Nov 1996 17:01:03 -0600


 


 From: Julia West 


 


 NOTES : "When I'm in the mood for something sweet, this is the recipe I


 search for. The addition of butterscotch pudding makes this a tasty


 


 twist on traditional pumpkin pie."


 


 ~ - Elizabeth Fehr, Cecil Lake, British Columbia


 


 Nutr. Assoc. : 0 0 0 0 0 0 4653 0 0 0 3944 0