Mix graham crumbs, margarine and 1/2 cup coconut; press onto bottom and up side of 9-inch pie plate. Bake 8 to 10 min. or until lightly browned; cool completely.
Beat pudding mix, milk, pumpkin and spice in medium bowl with whisk 2 min. Stir in 1 cup Cool Whip. Pour into crust; top with remaining Cool Whip.
Refrigerate 3 hours or until firm. Meanwhile, toast remaining coconut; cool.
Sprinkle toasted coconut over pie just before serving.
Kraft Kitchen Tips!
Pie can be refrigerated overnight before topping with toasted coconut and serving.
How to Toast Coconut
Spread coconut in shallow pan. Bake in 350°F oven 5 to 7 min. or until lightly browned, stirring occasionally. Or, spread onto bottom of microwaveable pie plate. Microwave on HIGH 4 min. or until lightly browned, stirring every 2 min.
How to Use and Store Leftover Pumpkin
Spoon leftover canned pumpkin into ice cube trays; freeze several hours or until firm. Remove cubes from trays; place in resealable freezer-weight plastic bag. Store in freezer for later use in muffin or pancake batters. Or, add to your favourite hot prepared chili, soup or stew.
Calories From Fat
% Daily Value
Total fat 10 g
Saturated fat 4.5 g
Cholesterol 0 mg
Sodium 300 mg
Total carbohydrate 29 g
Dietary fibre 3 g
Sugars 17 g
Protein 2 g
10 servings, 1 piece (102 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.