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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Butterscotch Pumpkin Pie

Date Added: May 08, 2012
A delightful twist on an old stand-by. Plus, doesn\'t butter-scotch make everything better?


1 Cup Graham Cracker ;
1/4 Cup Margarine melted
7/8 Ounce Butterscotch Pudding (0.9 oz. package)
1 Cup Skim Milk chilled
1 Cup Pumpkin
1 Teaspoon Ground Cinnamon to taste
1/2 Teaspoon Ground Nutmeg (optional)
1 Cup Whipped Topping
1 Teaspoon Extract Of Vanilla or orange flower water; optional
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1. To make pie crust, combine graham cracker crumbs and melted margarine; pat into a 9-inch pie plate.

2. Bake at 350 F for 10 minutes; cool. For filling, combine pudding mix and milk in a mixing bowl; beat well.

3. Add pumpkin, cinnamon and nutmeg; mix well. Pour into crust.

4. Chill for at least 2 hours. Combine topping ingredients; dollop on individual slices.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Gluten allergies.
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