Pumpkin Cloud Pie(Sugar-Free) - cooking recipe

Ingredients

1 (8 oz.) pkg. Philadelphia fat-free cream cheese
3/4 c. Cool Whip free
1 tsp. coconut extract
2 c. (one 15 oz. can) pumpkin
1 (4-serving) pkg. Jell-O sugar-free instant butterscotch pudding mix
2/3 c. Carnation nonfat dry milk powder
1 c. water
1 3/4 tsp. pumpkin pie spice
1 (6 oz.) Keebler graham cracker pie crust
2 Tbsp. flake coconut
2 Tbsp. chopped pecans

Preparation

In a medium bowl, stir cream cheese with a spoon until soft. Add 1/2 cup Cool Whip free 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 1/4 cup Cool Whip free. Spread half of mixture into pie crust; evenly spread cream cheese mixture. Sprinkle coconut and pecans evenly over top. Refrigerate for at least 2 hours. Cut into 8 servings.