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  Recipe Home » Diabetic » BUTTERSCOTCH PUMPKIN PIE
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  BUTTERSCOTCH PUMPKIN PIE
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 208
Ingredients:
Crust:
1 C. graham cracker crumbs
1/4 C. margarine, melted
Filling:
7/8-oz. sugar free instant butterscotch pudding mix (0.9-oz. package)
1 C. skim milk
1 C. cooked pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Topping:
1 C. light whipped topping
1 tsp. vanilla extract
Instructions:
To make piecrust, combine graham cracker crumbs and melted margarine. Pat into a 9- inch pie plate. Bake at 350 degrees 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 2 hours. Combine topping ingredients, and place a dollop on individual slices.
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