Butterscotch Pumpkin Pie Recipe

• 1 c. Graham cracker crumbs
• 1/4 c. Margarine, melted
• 7/8 ounce Sugarfree instant butterscotch pudding mix (0.9 ounce. package)
• 1 c. Skim lowfat milk
• 1 c. Cooked pumpkin
• 1 tsp Grnd cinnamon
• 1/2 tsp Grnd nutmeg
• 1 c. Light whipped topping
• 1 tsp Vanilla extract

1. To make pie crust, combine graham cracker crumbs and melted margarine; pat into a 9-inch pie plate.
2. Bake at 350 F for 10 min; cold.
3. For filling, combine pudding mix and lowfat milk in a mixing bowl; beat well.
4. Add in pumpkin, cinnamon and nutmeg; mix well.
5. Pour into crust.
6. Refrigeratefor at least 2 hrs.
7. Combine topping ingredients; dollop on individual slices.
8. Makes 8 servings.
9. size: 1 slice with 2 Tbsp.
10. topping Calories: 148 Sodium: 203 mg
11. NOTES : "When I'm in the mood for something sweet, this is the recipe I search for.
12. The addition of butterscotch pudding makes this a tasty
13. twist on traditional pumpkin pie."

graham cracker crumbs, margarine, pudding mix, milk, pumpkin, cinnamon, nutmeg, light whipped topping, vanilla

Taken from cookeatshare.com/recipes/butterscotch-pumpkin-pie-96516 (may not work)