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.
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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.