Pumpkin Mousse Pie
- 1/2 cup cold fat free milk
- 1 TB pumpkin pie spice (may substitute 1 1/2 tsp ground cinnamon, 3/4 tsp ground ginger, and 1/3 tsp ground cloves)
- 1 cup canned pumpkin
- 1 pkg (4 serving size) vanilla flavor fat free instant pudding and pie filling
- 1 tub (8 oz) frozen reduced fat non dairy whipped topping, thawed, divided
- 1 reduced fat graham pie crust
In large bowl whisk together milk and spice. Add pumpkin. Stir until combined. Add pudding mix. Beat with wire whisk for 1 1/2 minutes. Stir in half of the whipped topping. Spread in crust.
Top with remaining whipped topping.
Refrigerate at least 3 hours. Garnish as desired. Store in refrigerator.