Return to Main Recipes Page/Return to Home Page

Match AllAny terms in Jewish Food List Archive Keywords:

Crust:
1 cup graham cracker crumbs
1/4 cup melted margarine

Filling:
1 package sugar-free instant butterscotch pudding mix
1 cup skim milk
1 cup cooked pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Topping:
1 cup light whipped topping
1 teaspoon vanilla extract

To make pie crust:
Combine crumbs and margarine; pat into a 9" 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 2 hours. Combine topping ingredients; dollop on individual slices.

Posted by Tsippi Jelingold

Nutritional Info Per Serving: 109 Calories (kcal); 7g Total Fat; (56% calories from fat); 2g Protein; 10g Carbohydrate; 1mg Cholesterol; 146mg Sodium