BUTTERSCOTCH PUMPKIN PIE

Butterscotch Pumpkin Pie image

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.

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

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. , 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., Pour into crust. Chill for at least 2 hours. Combine topping ingredients; serve with pie.

Nutrition Facts : Calories 148 calories, Fat 9g fat, Cholesterol 1mg cholesterol, Sodium 203mg sodium, Carbohydrate 17g carbohydrate, Fiber 3g protein.