Butterscotch Pumpkin Pie
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.
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
Reviews
I added atbout 2/3 of an 8 oz. container of lite cool whip to have enough filling to make the pie reasonable full. After it set a little while I used the rest of the cool whip and spread it on the top. Sprinkled it with coarsely chopped walnuts. Probably would make it again if I needed a pie in a hurry.
I added about 2/3 of an 8 oz. container of lite cool whip to have enough filling to make the pie reasonable full. After it set a little while I used the rest of the cool whip and spread it on the top. then sprinkled it with coarsely chopped walnuts. Probably would make it again if I needed a pie in a hurry.