Pumpkin and coconut is another unusual taste combination. Don't turn your nose up until you try it. My taste testers said it was one of the most beautiful-looking and great-tasting pumpkin pie they had ever tried! And if you never thought of combining pumpkin with butterscotch pudding mix, after only one bite, you will be glad I did. Serves 8
1 purchased 9" chocolate flavored pie crust 1 (4 serving) pkg sugar-free instant butterscotch pudding mix 2/3 cup nonfat dry milk powder 1 teaspoon pumpkin pie spice 2 cups canned pumpkin 1 cup Cool Whip Free 1/2 teaspoon coconut extract 1/4 oz mini chocolate chips (1 Tablespoon) 2 tablespoons shredded coconut
In large bowl combine dry pudding mix, dry milk powder and pumpkin pie spice. Add pumpkin. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free. Pour into pie crust. In small bowl combine remaining 3/4 cup Cool Whip Free and coconut extract. Frost top of pie with mixture. Garnish with mini chocolate chips and coconut. Chill until ready to serve.
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