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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.
TOTAL TIME: Prep: 30 min. + chilling 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. Pour into crust. Chill for at least 2 hours. Combine topping ingredients; serve with pie. Yield: 8 servings.

Nutritional Facts

2 tablespoon: 148 calories, 9g fat (0g saturated fat), 1mg cholesterol, 203mg sodium, 17g carbohydrate (0g sugars, 0g fiber), 3g protein Diabetic Exchanges:1 starch, 2-1/2 fat

Reviews for Butterscotch Pumpkin Pie

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MY REVIEW
Reviewed Nov. 19, 2009

"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."

MY REVIEW
Reviewed Nov. 19, 2009

"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."

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