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Add a photoServings: 8
Ingredients
- 1 c. Graham cracker crumbs
- 1/4 c. Margarine, melted
- 7/8 ounce Sugarfree instant butterscotch pudding mix (0.9 ounce. package)
- 1 c. Skim lowfat milk
- 1 c. Cooked pumpkin
- 1 tsp Grnd cinnamon
- 1/2 tsp Grnd nutmeg
- 1 c. Light whipped topping
- 1 tsp Vanilla extract
Directions
- To make pie crust, combine graham cracker crumbs and melted margarine; pat into a 9-inch pie plate. Bake at 350 F for 10 min; cold.
- For filling, combine pudding mix and lowfat milk in a mixing bowl; beat well. Add in pumpkin, cinnamon and nutmeg; mix well. Pour into crust. Refrigeratefor at least 2 hrs.
- Combine topping ingredients; dollop on individual slices.
- Makes 8 servings.
- size: 1 slice with 2 Tbsp. topping Calories: 148 Sodium: 203 mg
- NOTES : "When I'm in the mood for something sweet, this is the recipe I search for. The addition of butterscotch pudding makes this a tasty
- twist on traditional pumpkin pie."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 8 servings | |
| Calories 213 | |
| Calories from Fat 89 | 42% |
| Total Fat 10.0g | 13% |
| Saturated Fat 2.65g | 11% |
| Trans Fat 1.06g | |
| Cholesterol 1mg | 0% |
| Sodium 282mg | 12% |
| Potassium 148mg | 4% |
| Total Carbs 27.37g | 7% |
| Dietary Fiber 1.3g | 4% |
| Sugars 10.82g | 7% |
| Protein 3.51g | 6% |
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