Free Recipe Pumpkin Cloud Pie – Joanna Lund
Recipe Type: L Recipes
Recipe Preparation: stir
Cooking Ingredients for Pumpkin Cloud Pie – Joanna Lund Recipe
1 pk Philadelphia fat-free cream
-cheese; (8-ounce)
3/4 c Cool Whip Free
1 ts Coconut extract
2 c Pumpkin; (one 15-ounce can)
1 pk JELL-O sugar-free instant
-butterscotch; (4-serving)
; pudding mix
2/3 c Carnation Nonfat Dry Milk
-Powder
3/4 c Water
1 ts Pumpkin pie spice
1 Keebler graham cracker
-piecrust; (6-ounce)
2 tb Flaked coconut
2 tb Chopped pecans; (1/2 ounce)
Pumpkin Cloud Pie – Joanna Lund 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 piecrust. Evenly spread cream cheese mixture over pumpkin layer, and spread remaining pumpkin mixture over cream cheese mixture. Sprinkle coconut and pecans evenly over top. Refrigerate for at least 2 hours. Cut into 8 servings. Converted by MC_Buster. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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