Pumpkin Cloud Pie

Name: Pumpkin Cloud Pie
Ingredients: 8 ounces fat free cream cheese; 3/4 cup light non-dairy whipped topping; 1 teaspoon coconut extract; 15 ounces pumpkin; 1 ounce sugar-free instant butterscotch pudding mix (1 package); 2/3 cup nonfat dry milk powder; 3/4 cup water; 1 teaspoon pumpkin pie spice; 1 (9 inch) reduced fat graham cracker crust; 2 tablespoons flaked coconut; 2 tablespoons pecans, chopped

11 ingredients

4 steps

Ingredients

8 ounces fat free cream cheese
3/4 cup light non-dairy whipped topping
1 teaspoon coconut extract
15 ounces pumpkin
1 ounce sugar-free instant butterscotch pudding mix (1 package)
2/3 cup nonfat dry milk powder
3/4 cup water
1 teaspoon pumpkin pie spice
1 (9 inch) reduced fat graham cracker crust
2 tablespoons flaked coconut
2 tablespoons pecans, chopped

Directions

1

In a bowl stir cream cheese until soft. Add 1/2 cup light nondairy topping and coconut extract. Mix gently to combine. Set aside.
2

In a large bowl combine pumpkin, dry pudding mix, dry milk powder and water. Mix well using a wire whisk. Blend in pumpkin pie spice and remaining nondairy topping.
3

Spread half of mixture into pie crust. Evenly spread cream cheese mixture over pumpkin layer. Spread remaining pumpkin mixture over cream cheese mixture.
4

Sprinkle coconut and pecans evenly over top. Refrigerate for at least 2 hours.