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Butterscotch Pumpkin Pie

Crust
1 c Graham cracker crumbs
1/4 c Margarine; melted


Filling
7/8 oz Sugarfree instant butterscotch pudding mix; (0.9 oz. package)
1 c Skim milk
1 c Cooked pumpkin
1 ts Ground cinnamon
1/2 ts Ground nutmeg


Topping
1 c Light whipped topping
1 ts Vanilla extract


To make pie crust, combine graham cracker crumbs and melted margarine; pat into a 9-inch pie plate. Bake at 350F 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.
Makes 8 servings.


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