Paradise pumpkin pie

Yield: 8 Servings

Measure Ingredient
1 pack Jell-O sugar-free instant butterscotch pudding mix; 4-serving package
⅔ cup Carnation nonfat dry milk powder
1 teaspoon Pumpkin pie spice
8 ounces Crushed pineapple in juice; drained (reserve liquid)
1 cup Water
2 cups Canned pumpkin; (one 16-oz. can)
1 \N Keebler graham cracker piecrust; (6-oz.)
¾ cup Cool-Whip Lite
½ teaspoon Coconut extract
2 tablespoons Flaked coconut
2 tablespoons Chopped pecans; (1/2 oz.)

In a large bowl, combine dry pudding mix, dry milk powder, and pumpkin pie spice. Add water, reserved pineapple juice, and canned pumpkin. Mix well using a wire whisk. Pour mixture into graham cracker crust. Refrigerate for about 15 minutes.

In a small bowl, combine drained crushed pineapple, Cool Whip Lite, and coconut extract. Frost top of pie with pineapple mixture. Sprinkle flaked coconut and pecans evenly over top. Refrigerate until ready to serve.

Makes 8 servings.

Diabetic exchanges (for ⅛ pie): 2 Starch, 1 Fat Healthy exchanges (for ⅛ pie): ½ Bread, ½ Veg., ¼ Skim Milk, ¼ Fruit, ¼ Fat, 1 Slider, 2 Opt. Calories Nutritional information: 222 Calories, 8 gm Fat, 4 gm Protein, 34 gm Calcium, 352 mg Sodium, 3 Fiber Recipe By : Healthy Exchanges Cookbook Posted to MC-Recipe Digest V1 #320 Date: Thu, 28 Nov 1996 17:01:03 -0600 From: Julia West <classact@...> NOTES : "Here's another great combo: pumpkin and pineapple. When you add butterscotch to that pair, you get something very close to paradise -- taste it and see if you agree." Nutr. Assoc. : 0 0 4234 0 0 0 0 0 0 5506 0 2737 0

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