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 ⓘ
Instructions
- In a bowl stir cream cheese until soft. Add 1/2 cup light nondairy topping and coconut extract. Mix gently to combine. Set aside.
- 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.
- Spread half of mixture into pie crust. Evenly spread cream cheese mixture over pumpkin layer. Spread remaining pumpkin mixture over cream cheese mixture.
- Sprinkle coconut and pecans evenly over top. Refrigerate for at least 2 hours.
Nutrition & Diet Analysis (per serving)
956
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).