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Butterscotch Pumpkin Pie Recipe

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.

This recipe is:

Quick

Diabetic Friendly

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Butterscotch Pumpkin Pie Recipe

Prep: 30 min. + chilling

Yield: 8 Servings

30 30

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. Yield: 8 servings.

Diabetic Exchanges: One serving (with 2 tablespoons topping) equals 2-1/2 fat, 1 starch; also, 148 calories, 203 mg sodium, 1 mg cholesterol, 17 gm carbohydrate, 3 gm protein, 9 gm fat.

Originally published as Butterscotch Pumpkin Pie in Country Woman May/June 1994, p36

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Butterscotch Pumpkin Pie

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Reviewed on Nov. 19, 2009 by loudon

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.

Reviewed on Nov. 19, 2009 by loudon

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.