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    Frost on the Pumpkin Patch Pie


    Source of Recipe


    JoAnna M. Lund


    Recipe Introduction


    Serves 8


    List of Ingredients


    • 1 purchased 9" chocolate flavored pie crust
    • 1 (4 serving) pkg sugar-free instant butterscotch pudding mix
    • 2/3 cup nonfat dry milk powder
    • 1 teaspoon pumpkin pie spice
    • 2 cups canned pumpkin
    • 1 cup Cool Whip Free
    • 1/2 teaspoon coconut extract
    • 1/4 oz mini chocolate chips (1 Tablespoon)
    • 2 tablespoons shredded coconut


    Instructions


    1. In large bowl combine dry pudding mix, dry milk powder and pumpkin pie spice. Add pumpkin. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free. Pour into pie crust. In small bowl combine remaining 3/4 cup Cool Whip Free and coconut extract. Frost top of pie with mixture. Garnish with mini chocolate chips and coconut. Chill until ready to serve.


    Final Comments


    Each serving equals:
    HE: 1/2 Bread, 1/2 Vegetable, 1/4 Skim Milk, 1 Slider, 7 Optional Calories
    **********************************************************
    199 Calories, 7gm Fat, 4gm Protein,
    30gm Carbohydrate, 302mg Sodium
    **********************************************************
    DIABETIC: 2 Starch, 1 Fat

    "Healthy Exchanges Food Newsletter, October 1993, pg. 7"
 

 

 

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