Butterscotch Pumpkin Pudding Pie

6
Servings
1d
Prep Time
10m
Cook Time
1d 10m
Ready In


"An old recipe from Darlene Kossman which uses cooked butterscotch pudding in the pie. It is a no-bake recipe cooked on top of stove."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (188.1 g)
  • Calories 461.2
  • Total Fat - 37.1 g
  • Saturated Fat - 17.5 g
  • Cholesterol - 922.9 mg
  • Sodium - 295.2 mg
  • Total Carbohydrate - 16.9 g
  • Dietary Fiber - 0.4 g
  • Sugars - 12.8 g
  • Protein - 15.3 g
  • Calcium - 189.3 mg
  • Iron - 2.4 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 0.2 mg

Step 1

Put butterscotch pudding mix, canned pumpkin, dark brown sugar, salt, cinnamon, nutmeg and ginger in a saucepan.

Step 2

Add milk, with egg yolks beaten in, gradually. Stir constantly to keep mixture smooth.

Step 3

Cook over medium heat, again stirring constantly until mixture comes to a boil.

Step 4

Boil for 4 minutes.

Step 5

Pour into baked pie shell. Chill until firm.

Step 6

Top with whipped cream sprinkled with nutmeg.

Tips & Variations


No special items needed.

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