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Paradise Pumpkin Pie

  • 8servings

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 package Jell-O sugar-free instant butterscotch

  3. pudding mix -- 4-serving package

  4. 2/3 cup Carnation nonfat dry milk powder

  5. 1 teaspoon pumpkin pie spice

  6. 8 ounces crushed pineapple in juice -- drained

  7. -- (reserve liquid)

  8. 1 cup water

  9. 2 cups canned pumpkin -- (one 16-oz. can)

  10. 1 Keebler graham cracker piecrust -- (6-oz.)

  11. 3/4 cup Cool-Whip Lite

  12. 1/2 teaspoon coconut extract

  13. 2 tablespoons flaked coconut

  14. 2 tablespoons chopped pecans -- (1/2 oz.)

Instructions Jump to Ingredients ↑

  1. 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.

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