Wednesday, March 17, 2010

Butterscotch Pumpkin Pie

Adapted from DWLZ1 reduced fat Keebler graham cracker crust
1 small package fat free/sugar free butterscotch pudding
1 cup unsweetened vanilla almond milk (I like Blue Diamond)
1 cup pumpkin
1 tsp cinnamon
1/2 tsp nutmeg

Whisk together pudding and milk in a bowl. Stir in pumpkin cinnamon and nutmeg.

Spread evenly in pie crust.

Chill two hours.

Whole pie: 23 points
1/4 pie: 5.75 points
1/6 pie: 3.83 points
1/8 pie: 2.88 points