Pumpkin Cloud Pie - cooking recipe

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

Preparation

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.