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    Frost on the Pumpkin Patch Pie

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    Pumpkin and coconut is another unusual taste combination. Don't turn your nose up until you try it. My taste testers said it was one of the most beautiful-looking and great-tasting pumpkin pie they had ever tried! And if you never thought of combining pumpkin with butterscotch pudding mix, after only one bite, you will be glad I did.
    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


    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 Cookbook, pg. 207 or Healthy Exchanges Food Newsletter, October 1993, pg. 7."




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