Recipe - Butterscotch Pumpkin Pie

CRUST
1 cup Graham cracker crumbs
One fourth cup Margarine; melted

FILLING
7/8 ounce Sugarfree instant
butterscotch pudding mix;
(0.9 oz. package)
1 cup Skim milk
1 cup Cooked pumpkin
1 teaspoon Ground cinnamon
One half teaspoon Ground nutmeg

TOPPING
1 cup Light whipped topping
1 teaspoon Vanilla extract

To make pie crust, combine graham cracker crumbs and melted margarine; pat
into a 9inch 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: 2One half 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 DownHome Diabetic Cookbook

Posted to MCRecipe Digest V1 #320

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

From: Julia West classact@i1.net

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