Total Time
Prep 15 mins
Cook 0 mins

I have not tried this recipe. I got this recipe from Ossg Recipes. (I thought it tasted better the second day). I plan to use sugar free Cool Whip.


  1. In a bowl stir cream cheese until soft. Add 1/2 cup light nondairy topping and coconut extract. Mix gently to combine. Set aside.
  2. 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.
  3. Spread half of mixture into pie crust. Evenly spread cream cheese mixture over pumpkin layer. Spread remaining pumpkin mixture over cream cheese mixture.
  4. Sprinkle coconut and pecans evenly over top. Refrigerate for at least 2 hours.