Pumpkin Pie Skinny Cannolis
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- Small box Vanilla Instant Pudding
- 1 teaspoon pumpkin pie spice
- 1 cup cold milk
- 1 cup pumpkin pie puree
- 1 cup Cool whip
- Pie crust, rolled out and cut into 3 inch circles
Whisk together first 4 ingredients
Fold in Cool whip
Place in zip lock bag and refrigerate for 1 hour.
Wrap pie crust circle around Cannoli form. Pinch at overlap and brush with milk.
Fill with mousse, both ends
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