Butterscotch Pumpkin Pie Recipe

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   ["To make pie crust, combine graham cracker crumbs and melted margarine; pat into a 9-inch pie plate.", "Bake at 350 F for 10 min; cold.", "For filling, combine pudding mix and lowfat milk in a mixing bowl; beat well.", "Add in pumpkin, cinnamon and nutmeg; mix well.", "Pour into crust.", "Refrigeratefor at least 2 hrs.", "Combine topping ingredients; dollop on individual slices.", "Makes 8 servings.", "size: 1 slice with 2 Tbsp.", "topping Calories: 148 Sodium: 203 mg", "NOTES : ""When I'm in the mood for something sweet, this is the recipe I search for.", "The addition of butterscotch pudding makes this a tasty", "twist on traditional pumpkin pie."""]

* Per serving · 4 servings · Values may vary.

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