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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.
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    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

  • 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.
Nutrition 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.

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Reviews

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Average Rating:
  • loudon
    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.

  • loudon
    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.