Butterscotch pumpkin pie
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Butterscotch pumpkin pie
  Butterscotch    Pumpkin    Pie    Diabetic  
Last updated 6/12/2012 1:11:42 AM. Recipe ID 39311. Report a problem with this recipe.
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      Title: Butterscotch pumpkin pie
 Categories: Desserts, Diabetic, Pies & past
      Yield: 8 Servings
 
MMMMM---------------------------CRUST--------------------------------
      1 c  Graham cracker crumbs
    1/4 c  Margarine; melted

MMMMM--------------------------FILLING-------------------------------
    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

MMMMM--------------------------TOPPING-------------------------------
      1 c  Light whipped topping
      1 ts Vanilla extract
 
   To make pie crust, combine graham cracker crumbs and melted
  margarine; pat into a 9-inch pie plate. Bake at 350F 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; 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 




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Recipe ID 39311 (Apr 03, 2005)

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