Pumpkin Mousse Pie

By Melzie

Ingredients

• 1 (15 oz) can pumpkin puree
• 2/3 cup sugar
• 1 1/4 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 1/4 cup water
• 1 (1/4 oz) envelope unflavored gelatin
• 3 1/2 cups thawed frozen light whipped topping
• 1 (6 oz) reduced fat graham cracker crust
• Pumpkin pie spice, for garnish (optional)

Preparation

Step 1

1. To make the filing, combine the pumpkin puree, sugar, pie spice, vanilla, and salt in a large bowl; beat with a whisk until blended. Set aside.

2. Place the water in a small saucepan; sprinkle the gelatin over the top. Let stand until the gelatin softens, about 1 minute. Set the saucepan over low heat and cook, stirring occasionally, until the gelatin is completely dissolved, about 1 minute.

3. Gradually pour the dissolved gelatin into the pumpkin mixture, beating constantly with a whisk until blended. With a rubber spatula, gently fold 2 cups of the whipped topping into the pumpkin mixture just until blended.

4. Spread the filling in the crust and refrigerate until firm, about 30 minutes. Fill a pasty bag fitted with a 1/2 inch star tip with the remaining 1 1/2 cups of whipped topping. Decoratively pipe over the filling and sprinkle with pie spice.

Per 1/10 of pie: 202 calories, 6 g fat, 3 g sat fat, 1 g trans fat, 1 mg chol, 126 mg sodium, 36 g carb, 2 g fiber, 3 g protein, 33 mg calcium.

Idea: Just before serving this dessert, sprinkle the whipped topping with 1/2 cup toasted chopped walnuts or pecans in addition to the pie spice.