Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Jell-O sugar-free instant butterscotch
                        pudding mix -- 4-serving package
     2/3  cup           Carnation nonfat dry milk powder
   1      teaspoon      pumpkin pie spice
   8      ounces        crushed pineapple in juice -- drained
                        -- (reserve liquid)
   1      cup           water
   2      cups          canned pumpkin -- (one 16-oz. can)
   1                    Keebler graham cracker piecrust -- (6-oz.)
     3/4  cup           Cool-Whip Lite
     1/2  teaspoon      coconut extract
   2      tablespoons   flaked coconut
   2      tablespoons   chopped pecans -- (1/2 oz.)

Preparation:

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.