Butterscotch Pumpkin Pie

[Guest guest]

Butterscotch Pumpkin Pie

Makes 8 servings

 

CRUST

1 cup graham cracker crumbs

1/4 cup margarine -- melted

 

FILLING

1 package fat-free butterscotch pudding (.9 oz) 1 cup skim milk

1 cup pumpkin -- cooked

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

 

TOPPING

1 cup Cool Whip Lite

1 teaspoon vanilla extract

 

To make pie crust, combine crumbs and margarine; pat into a 9-in. pie

plate.

 

Bake at 350° 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.