Esta es una exhibición prevé de cómo se va ver la receta de 'Butterscotch Pumpkin Pie' imprimido.

Receta Butterscotch Pumpkin Pie
by Global Cookbook

Butterscotch Pumpkin Pie
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 8

Ingredientes

  • 1 c. Graham cracker crumbs
  • 1/4 c. Margarine, melted
  • 7/8 ounce Sugarfree instant butterscotch pudding mix (0.9 ounce. package)
  • 1 c. Skim lowfat milk
  • 1 c. Cooked pumpkin
  • 1 tsp Grnd cinnamon
  • 1/2 tsp Grnd nutmeg
  • 1 c. Light whipped topping
  • 1 tsp Vanilla extract

Direcciones

  1. 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.
  2. 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.
  3. Combine topping ingredients; dollop on individual slices.
  4. Makes 8 servings.
  5. size: 1 slice with 2 Tbsp. topping Calories: 148 Sodium: 203 mg
  6. 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
  7. twist on traditional pumpkin pie."