 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
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. 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.
|
|