Butterscotch Pumpkin Pudding Pie
Recipe: #18773
May 02, 2015
Categories: Desserts, Pumpkin, Fathers Day, Game/Sports Day, Pudding Mix, Pies, more
"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 is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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