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Butterscotch Pumpkin Pie


Course : Pies
Serves: 8
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Ingredients:


---CRUST---

1 cup graham cracker crumbs

1/4 cup margarine -- melted

---FILLING---

1 ounce sugar-free instant butterscotch pudding mix

1 cup skim milk

1 cup cooked pumpkin

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

---TOPPING---

1 cup light whipped topping

1 teaspoon vanilla extract
 

Preparation / Directions:


To make pie crust, combine graham cracker crumbs and melted margarine; pat into a 9-inch pie plate. Bake at 350øF 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.

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