1 (4-serving) package Jell-O sugar-free instant butterscotch pudding mix
2./3 cup nonfat dry milk powder
1 teaspoon pumpkin-pie seasoning
1 cup (1 8-ounce can) crushed pineapple, packed in its own juice, drained (reserve liquid)
1 cup water
2 cups (1 16-oucne can) canned pumpkin
1 (6-ounce) graham-cracker piecrust
cup Cool Whip Lite
? teaspoon coconut extract
2 tablespoons flaked coconut
2 tablespoons chopped pecans


1. In a large bowl, combine pudding mix, dry milk powder, and pumpkin-pie seasoning. Add water, reserved pineapple juice, and canned pumpkin. Mix well using a wire whisk. Pout mixture into crust; refrigerate 15 minutes.
2. 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.
JoAnna Lund’s no-bake pumpkin pie is packed with flavor from butterscotch pudding and crushed pineapple, but it is easy to make and contains less fat and calories than traditional pie.
Paradise Pumpkin Pie
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