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Butterscotch Pumpkin Pie

Name: Butterscotch Pumpkin Pie
Prep time: 30 min
Total time: 30 min
Yield: 8 servings.
Ingredients: 1 cup graham cracker crumbs; 1/4 cup butter, melted; FILLING:; 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; TOPPING:; 1 cup reduced-fat whipped topping; 1 teaspoon vanilla extract

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Test Kitchen Approved

Total Time

Prep: 30 min. + chilling

Makes

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.

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Ingredients

1 cup graham cracker crumbs
1/4 cup butter, melted
FILLING:
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
TOPPING:
1 cup reduced-fat whipped topping
1 teaspoon vanilla extract

Directions

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.
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.
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.

Butterscotch Pumpkin Pie

Total Time

Makes

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