Skinny Pumpkin Pie Cannolis

By á-5781

Ingredients

• 1 pkg of Vanilla Pudding mix (sugar free) 4 serving size
• 1 tsp Pumpkin Pie Spice
• 1 C cold Low Fat Milk (plus extra for brushing pie crust)
• 1 C pumpkin puree
• 1 C Reduced Fat Cool Whip (plus extra for topping)
• 1 pkg Pillsbury Ready Made Pie Crusts (3 pie crusts)

Preparation

Step 1

In a medium bowl combine vanilla pudding mix and pumpkin pie spice and whisk till combined.
Pour in milk and pumpkin puree and whisk until blended (about two minutes).
Gently fold in the cool whip until its all incorporated. Scoop mixture into a zip close bag and seal. Place in fridge for an hour.
Preheat oven to 425 degrees
While the mousse is in the fridge, roll out the pie crust and use a 3 inch circular cookie cutter to cut out circles from the pie crust. Combine the scraps of pie crust and roll out to cut more circles. I was able to get a total of 16 circles
Wrap the circle around a cannoli form making sure to pinch together the overlapping pie crust. Repeat with remaining circles and cannoli forms
Lightly brush with milk.
Bake for 10-12 minutes or until the pie crusts are golden brown.
Remove from oven and let cool on wire rack. Gently remove pie crust from cannoli form
When the pumpkin pie mousse is ready, snip a corner of the bag off and pipe the mousse into each end of the baked pie crust
Top with an extra dollop of Cool Whip and a dash of cinnamon if desired.