Instructions: In a large bowl, combine dry pudding mix, dry milk powder, and pumpkin pie spice. Add water, reserved pineapple juice, and canned pumpkin. Mix well using a wire whisk. Pour mixture into graham cracker crust. Refrigerate for about 15 minutes.

In a small bowl, combine drained crushed pineapple, Cool Whip Lite, and coconut extract. Frost top of pie with pineapple mixture. Sprinkle flaked coconut and pecans evenly over top. Refrigerate until ready to serve.

Makes 8 servings.

1/8 pie): 1/2 Bread, 1/2 Veg., 1/4 Skim Milk, 1/4 Fruit, 1/4 Fat, 1 Slider,

NOTES : "Heres another great combo: pumpkin and pineapple. When you add butterscotch to that pair, you get something very close to paradise -

taste it and see if you agree."

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