| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | British | Desserts, Diabetic, Pies & past | 8 | Servings |
INGREDIENTS
| 1 | c | Graham cracker crumbs |
| 1/4 | c | Margarine; melted |
| 7/8 | oz | Sugarfree instant butterscotch pudding mix; (0.9 oz. package) |
| 1 | c | Skim milk |
| 1 | c | Cooked pumpkin |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Ground nutmeg |
| 1 | c | Light whipped topping |
| 1 | ts | Vanilla extract |
| 2 | hours. |
INSTRUCTIONS
CRUST FILLING TOPPING To make pie crust, combine graham cracker crumbs and melted margarine; pat into a 9-inch pie plate. Bake at 350°F 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 Combine topping ingredients; dollop on individual slices. Makes 8 servings. Diabetic exchanges: 2-1/2 Fat, 1 Starch Nutritional information: Serving size: 1 slice with 2 tablespoons topping Calories: 148 Sodium: 203 mg Cholesterol: 1 mg Carbohydrate: 17 gm Protein: 3 gm Fat: 9 gm Recipe By : Taste of Home Down-Home Diabetic Cookbook Posted to MC-Recipe Digest V1 #320 Date: Thu, 28 Nov 1996 17:01:03 -0600 From: Julia West <classact@i1.net> 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." ~ - Elizabeth Fehr, Cecil Lake, British Columbia Nutr. Assoc. : 0 0 0 0 0 0 4653 0 0 0 3944 0
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