Ingrients & Directions


1 c Graham cracker crumbs 1/4 c Margarine — melted

FILLING:
1 pk Sugar-free instant 1 c Cooked pumpkin
Butterscotch pudding mi — 1 ts Ground cinnamon
9 Ounce 1/2 ts Ground nutmeg
1 c Skim milk

TOPPING:
1 c Light whlpped topping 1 ts Vanilla extract

To make pie crust, combine crumbs and margarine; pat into a 9-in. pie
plate. Bake at 350 deg. 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.
Yield: 8 servings. Diabetic Exchanges: One serving (with 2
tablespoons topping) equals 2-1/2 fat, 1 starch; also, 148 calories,
203 mg sodium, 1 mg cholesterol, 17 gm carbohydrate, 3 gm protein, 9
gm fat

Yields
1 servings