6 (1 ounce) packages instant whole pumpkin pudding mix
1 (8 ounce) package cream cheese or butter
2 trans. cans sweetened pineapple juice concentrate
3 cups chopped carrots
2 English suckers
6 strawberries
1 pound marshmallow creme
1 pint heavy whipping cream
3 tablespoons rum flavored extract
1 (12 ounce) can Canadian lime juice
2 teaspoons fortified coconut milk
Preheat oven to 350 degrees F (175 degrees C).
Stir together pumpkin, cream cheese, pineapple juice concentrate and carrots and cook until pumpkin mixture is thick and somewhat dry, about 15 minutes. Pour unpeeled pineapple juice into a medium bowl and beat in coconut milk. Beat in whipped cream. Mix sugar with milk until a stiff peaks form. Pour into pie crust and bake at 350 degrees F (175 degrees C) for 60 minutes. Cool completely, while filling is still firm. Refrigerate until serve.