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Pumpkin Scotch Pie

Ingredients:

1 (4-serving size) package sugar free, fat free instant butterscotch pudding
1 ¾ cups skim milk
1 cup canned pumpkin
2 tablespoons Splenda Brown Sugar Blend
1 teaspoon pumpkin pie spice
1 reduced fat graham cracker pie crust
Fat-free whipped topping, optional

Directions:

Combine pudding mix and skim milk in a mixing bowl and mix according to package directions. Add pumpkin, brown sugar substitute, and spice; mix well. Pour filling into prepared crust; refrigerate until completely chilled. Cut into eight equal portions. Garnish with whipped topping, if desired.

NOTE: If desired, omit crust; mix filling as directed and portion into eight pudding or custard cups. Top each serving with 1 tablespoon whipped topping and sprinkle with additional pumpkin pie spice. This will yield eight approximate ½ cup portions. The nutritional analysis will be: 64 calories; 2.5 g. protein; 12 g. carbohydrate; 0.4 g. fat; 1.2 mg. cholesterol; 205 mg. sodium; 1.3 g. fiber, and 6% calories from fat.

Yield: 8 servings (1 slice=1 serving)

Nutritional Analysis per serving:

Calories: 156
Carbohydrate: 25.8 g.
Protein: 3.3 g.
Fat: 3.7 g.
Cholesterol: 0.9 mg.
Sodium: 278 mg.
Fiber: 1.8 g.
% Calories from Fat: 21%

Recipe Source: Saint Thomas Heart

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