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No-Bake Pumpkin-Butterscotch Pie

marti

marti

No-Bake Pumpkin-Butterscotch Pie

Andrea Heyart
Aubrey, TX

I whipped up this dessert in a hurry when some unexpected company visited. It was delicious...they request it every time now!

8-oz. container frozen whipped topping, thawed

1 c. canned pumpkin

3.4-oz. pkg. instant butterscotch pudding mix

1/4 c. brown sugar, packed

1 t. pumpkin pie spice

2 T. brewed coffee, cooled

9-inch graham cracker crust

Stir together whipped topping, pumpkin and dry pudding mix. Add brown sugar, spice and coffee; stir briskly for 2 minutes. Spoon mixture into crust. Cover and refrigerate for at least 2 hours before serving. Serves 6 to 8.

From 101 Autumn Recipes Cookbook​

By Gooseberry Patch​
 
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