Butterscotch Pumpkln Pie Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 cup: Graham cracker crumbs,
1/4 cup: Margarine, melted
FILLING:
1 package: Sugar-free instant,
1 cup: Cooked pumpkin,
Butterscotch pudding mi --,
1 tsp: Ground cinnamon,
9 Ounce: ,
1/2 tsp: Ground nutmeg,
1 cup: Skim milk,
TOPPING:
1 cup: Light whlpped topping,
1 tsp: Vanilla extract,
Directions:
To make pie crust, combine crumbs and margarine; pat into a 9-in. pie
plate. Bake at 350 deg. 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. Diabetic Exchanges: One serving (with 2
tablespoons topping) equals 2-1/2 fat, 1 starch; also, 148 calories,
203 mg sodium, 1 mg cholesterol, 17 gm carbohydrate, 3 gm protein, 9
gm fat
Recipe By : Taste of Home
Source from luhu.jp
plate. Bake at 350 deg. 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. Diabetic Exchanges: One serving (with 2
tablespoons topping) equals 2-1/2 fat, 1 starch; also, 148 calories,
203 mg sodium, 1 mg cholesterol, 17 gm carbohydrate, 3 gm protein, 9
gm fat
Recipe By : Taste of Home
Source from luhu.jp