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Butterscotch Pumpkin Pie

Total Time

Prep: 30 min. + chilling


8 servings

When I'm in the mood for something sweet, this is the recipe I reach for. The addition of butterscotch pudding makes this a tasty twist on traditional pumpkin pie.


  • 1 cup graham cracker crumbs
  • 1/4 cup butter, melted
  • 1 cup fat-free milk
  • 1 package (1 ounce) sugar-free instant butterscotch pudding mix
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup reduced-fat whipped topping
  • 1 teaspoon vanilla extract


  1. In a small bowl, combine cracker crumbs and butter; press onto the bottom of a 9-in. pie plate. Bake at 350° for 10 minutes; cool.
  2. For filling, in a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in the pumpkin, cinnamon and nutmeg until blended.
  3. Pour into crust. Chill for at least 2 hours. Combine topping ingredients; serve with pie.

Nutrition Facts

2 tablespoons: 148 calories, 9g fat, 1mg cholesterol, 203mg sodium, 17g carbohydrate, 3g protein.

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