Pumpkin Mousse Pie

By jads8627

Ingredients

• 1 1/4 cups cold fat-free milk
• 1 package (4-serving size) vanilla flavor fat-free sugar-free instant pudding
• 1 tablespoon pumpkin pie spice
• 1 cup canned pumpkins
• 1 tub (8 oz.) frozen reduced-fat non-dairy whipped topping,
• 1 reduced fat graham cracker pie crust

Details

Adapted from eatingwell.com

Preparation

Step 1

1) In large bowl beat milk, pudding mix and spice with wire whisk for 1 ½ minutes. Whisk in pumpkin. Fold in half of whipped toping. Spread in crust.
2) Top with remaining whipped topping.
3) Refrigerate at least 2 hours. Garnish as desired. Store in refrigerator.

May substitute 1 ½ teaspoons ground cinnamon, ¾ teaspoon ground ginger and ¼ teaspoon ground cloves in place of pumpkin pie spice.