1 pt. whipping cream
2 c. pumpkin
2 pkgs. instant vanilla pudding mix
1 3/4 tsp. pumpkin pie spice
1 1/3 c. milk

Mix the pumpkin, milk, pudding mix and spice together; fold in the whipped cream. Pour onto coconut crunch crust. Sprinkle 2 cups reserved crumbs on top and chill overnight.

COCONUT CRUNCH CRUST:

2 c. flour
1/2 c. brown sugar
1 c. butter (use part Crisco)
2 c. flaked coconut

Mix like pastry until crumbly. Place on cookie sheet and bake at 350 degrees until lightly browned, stirring occasionally. Use as directed.