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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
"November 2000 Newsletter"