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  Recipe Home » Diabetic » PARADISE PUMPKIN PIE
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  PARADISE PUMPKIN PIE
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 258
Ingredients:
1 package (4-serving size) Jell-O Sugar Free Instant Butterscotch Pudding Mix
2/3 C. Carnation nonfat dry milk powder
1 tsp. pumpkin pie spice
8 oz. crushed pineapple in juice, drained, reserve liquid
1 C. water
2 C. canned pumpkin (one 16-oz. can)
1 Keebler graham cracker piecrust (6-oz.)
3/4 C. Cool Whip Lite
1/2 tsp. coconut extract
2 Tbls. flaked coconut
2 Tbls. chopped pecans (1/2 oz.)
Instructions:
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.
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