-CRUST-
1 c Graham cracker crumbs
1/4 c Margarine; melted
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
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
Yields
8 Servings