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.
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
