Recipe - Paradise Pumpkin Pie

1 pack JellO sugarfree instant
butterscotch pudding mix;
4serving package
2/3 cup Carnation nonfat dry milk
powder
1 teaspoon Pumpkin pie spice
8 ounce Crushed pineapple in juice;
drained (reserve liquid)
1 cup Water
2 cup Canned pumpkin; (one 16oz.
can)
1 Keebler graham cracker
piecrust; (6oz.)
Three fourths cup CoolWhip Lite
One half teaspoon Coconut extract
2 tablespoon Flaked coconut
2 tablespoon Chopped pecans; (One half 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): One half Bread, One half Veg., One fourth Skim Milk, One fourth Fruit, One fourth 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 MCRecipe Digest V1 #320

Date: Thu, 28 Nov 1996 17:01:03 0600

From: Julia West classact@i1.net

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