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Prep Time: 5 Minutes Cook Time: 180 Minutes |
Ready In: 185 Minutes Servings: 6 |
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After a big heavy Thanksgiving meal, this is nice, light pie to serve. Chill time is cook time. Ingredients:
1 9-inch graham cracker crust |
1 (3 1/2 ounce) package instant butterscotch pudding mix |
1 1/2 cups cold milk |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1 cup canned pumpkin |
1/3 cup chopped pecans (optional) |
1 1/2 cups non-dairy whipped topping |
1/4 cup crushed gingersnaps (optional) |
Directions:
1. Beat pudding and milk in a large bowl until well bended, about 2 minutes.
2. Blend in pumpkin, cinnamon, and nutmeg.
3. Fold in whipped topping, and pecans (optional).
4. Spoon into pie crust.
5. Chill for 3 hours.
6. Sprinkle with gingersnaps, if desired, before serving.
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