1 package Jell-O sugar-free instant butterscotch pudding mix
2/3 cup Carnation nonfat dry milk powder
1 teaspoon pumpkin-pie spice
2 cups canned pumpkin
� cup Cary�s sugar-free maple syrup
? cup raisins
1 Keebler graham-cracker piecrust
� cup Cool Whip Lite
2 tablespoons chopped pecans


In a large bowl, combine dry pudding mix, dry milk powder, and pumpkin-pie spice. Add pumpkin and maple syrup. Mix well using a wire whisk. Stir in raisins. Pour mixture into piecrust. Evenly spread Cool Whip over pumpkin. Sprinkle pecans evenly over top. Refrigerate at least 2 hours to set. Serve.

This is a great pie to serve at thanksgiving for those people who are watching their weight. JoAnna Lund used canned pumpkin and butterscotch pudding to flavor this no-bake, low-fat pie.

New England Pumpkin Raisin Pie
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