| 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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