Pumpkin Mousse Pie

By lisafrazier

Ingredients

• 1 1/4 cups cold fat free milk
• 1 package (4 serving size) vanilla flavor instant pudding & pie filling
• 1 tablespoon pumpkin pie spice
• 1 cup canned pumpkin
• 1 (8 ounce) tub whipped cream
• 1 graham cracker pie crust

Details

Servings 8

Preparation

Step 1

1. In a large bowl beat milk, pudding mix, and spice with wire whisk for 1 1/2 minutes. Whisk in pumpkin. Fold in half whipped cream. Spread in crust.

2. Top with remaining whipped cream.

3. Refridgerate at least 2 hours.