Butterscotch Pumpkin Pie Recipe

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Butterscotch Pumpkin Pie Recipe

Read Reviews
3 2 1
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 cup graham cracker crumbs
  • 1/4 cup margarine, melted
  • FILLING:
  • 1 package (.9 ounce) sugar-free instant butterscotch pudding mix
  • 1 cup fat-free milk
  • 1 cup cooked pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • TOPPING:
  • 1 cup reduced-fat whipped topping
  • 1 teaspoon vanilla extract

Directions

To make pie crust, combine crumbs and margarine; pat into a 9-in. pie plate. Bake at 350° 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. Yield: 8 servings.
Originally published as Butterscotch Pumpkin Pie in Country Woman May/June 1994, p36

Nutritional Facts

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

  • 1 cup graham cracker crumbs
  • 1/4 cup margarine, melted
  • FILLING:
  • 1 package (.9 ounce) sugar-free instant butterscotch pudding mix
  • 1 cup fat-free milk
  • 1 cup cooked pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • TOPPING:
  • 1 cup reduced-fat whipped topping
  • 1 teaspoon vanilla extract
  1. To make pie crust, combine crumbs and margarine; pat into a 9-in. pie plate. Bake at 350° 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. Yield: 8 servings.
Originally published as Butterscotch Pumpkin Pie in Country Woman May/June 1994, p36

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MY REVIEW
loudon User ID: 560505 24492
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
loudon User ID: 560505 6969
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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