A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Butterscotch Pumpkin Pie
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- #29537
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 cup graham cracker crumbs
1/4 cup margarine, melted
FILLING
1 package (.9 ounce size) sugar free instant butterscotch pudding mix
1 cup skim milk
1 cup cooked pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
TOPPING
1 cup light whipped topping
1 teaspoon vanilla extract
directions
To make pie crust, combine crumbs and 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, dollop on individual slices.
added by
randomchef
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
December 2, 2008
I made this but forgot to add the cinnamon. I used french vanilla Cool Whip instead of doing the extract. I was very good although you don't taste much of the pumpkin. Still a very good tasting yet relatively healthy treat.