Butterscotch Pumpkin Pie
Ingredients
Crust:
1 C. graham cracker crumbs
1/4 C. margarine, melted
Filling:
7/8-oz. sugar free instant butterscotch pudding mix (0.9-oz. package)
1 C. skim milk
1 C. cooked pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Topping:
1 C. light whipped topping
1 tsp. vanilla extract
Cooking Instructions
To make piecrust, combine graham cracker crumbs and melted 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, and place a dollop on individual slices.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)