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Paradise Pumpkin Pie

  • on March 22, 2009
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Ingrients & Directions


1 pk Jell-O sugar-free instant
-butterscotch pudding mix;
-4-serving package
2/3 c Carnation nonfat dry milk
-powder
1 ts 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 ts Coconut extract
2 tb Flaked coconut
2 tb 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 1/8 pie): 2 Starch, 1 Fat Healthy exchanges (for
1/8 pie): 1/2 Bread, 1/2 Veg., 1/4 Skim Milk, 1/4 Fruit, 1/4 Fat, 1 Slider,
2 Opt. Calories Nutritional information: 222 Calories, 8 gm Fat, 4 gm
Protein, 34 gm Calcium, 352 mg Sodium, 3 Fiber

Yields
8 Servings

Article Categories:
Pies

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