Ingredients

1 package (4-serving size) Jell-O Sugar Free Instant Butterscotch Pudding Mix
2/3 C. Carnation nonfat dry milk powder
1 tsp. pumpkin pie spice
8 oz. crushed pineapple in juice, drained, reserve liquid
1 C. water
2 C. canned pumpkin (one 16-oz. can)
1 Keebler graham cracker piecrust (6-oz.)
3/4 C. Cool Whip Lite
1/2 tsp. coconut extract
2 Tbsp. flaked coconut
2 Tbsp. chopped pecans (1/2 oz.)

Cooking Instructions

In a large bowl, combine dry pudding mix, dry milk powder, and pumpkin pie spice. 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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)