I did not type this one.....I copied and pasted it. I found this in some old files I had, when I first found the HE boards, and it's one I copied and pasted from the old HE boards. I am not sure who posted it.
Pumpkin Crunch Pie Recipe By :JoAnna Lund Serving Size : 8
2 cups pumpkin -- (one I5-ounce can) 1 4 Serving Package Jell-O Sugar-free Instant Butterscotch Pudding Mix 2/3 cup Carnation Nonfat Dry Milk Powder 3/4 Cup Water 1 cup Cool Whip Free* 1 teaspoon JO's Pumpkin Pie Spice 1 1/2 teaspoons coconut extract * 1 Keebler graham cracker pie crumbs -- (6-ounce) 2 tablespoons Purchased Graham Cracker Crumbs -- OR 2 Graham Cracker Squares (2 1/2-inch) Made Into Fine Crumbs 2 tablespoons chopped pecans -- (1/2 ounce) 2 tablespoons flaked coconut
In a large bowl, combine pumpkin, dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free, ,JO's Pumpkin Pie Spice, and I teaspoon coconut extract. Spread mixture evenly into piecrust. Refrigerate while preparing topping. In a small bowl, gently combine remaining 3/4 cup Cool Whip Free and remaining + teaspoon coconut extract. Spread topping mixture evenly over set filling. In a small bowl, combine graham cracker crumbs, pecans, and coconut. Evenly sprinkle crumb mixture over top. Refrigerate for at least I hour. Cut into 8 servings.
HINTS: 1. Substitute any reputable brand for JO's Pumpkin Pie Spice.
2. A self-seal sandwich works great for crushing graham crackers
Each serving equals: HE: 1/2 Br, l/2Ve, I/4SM, 1/4 Fa,I Sl,80C 199 Calories,7gm Fa,4 gm Pr,30 gm Ca,358 mg So,91 mg Cl,2 gm Fi DIABETIC: 2 St/Ca, I Fa
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