Paradise Pumpkin Pie
Healthy Exchanges Cookbook p.208
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.
1 (4-serving) package Jell-O sugar-free instant butterscotch pudding mix
2/3 cup Carnation nonfat dry milk powder
1 teaspoon pumpkin-pie seasoning
1 cup (one 8-ounce can) canned crushed pineapple, packed in its own juice, drained (reserve liquid)
1 cup water
2 cups (one 16-ounce can) canned pumpkin
1 (6-ounce) Keebler graham-cracker piecrust
3/4 cup Cool Whip Lite
1/2 teaspoon coconut extract
2 tablespoons flaked coconut
2 tablespoons (1/2 ounce) chopped pecans
In a large bowl, combine dry pudding mix, dry milk powder, and pumpkin-pie seasoning. 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.
Each serving equals:
HE: 1/2 Br, 1/2 Ve, 1/4 SM, 1/4 Fr, 1/4 Fa, 1 Sl, 2 OC
222 Calories, 8 gm Fa, 4 gm Pr, 34 gm Ca, 352 mg So, 3 Fi
DIABETIC: 2 St, 1 Fa
"Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind."
| current weight: 134.0