PUMPKIN MOUSSE PIE

By á-2424

Ingredients

• 1 1/4 c Fat Free Milk
• 1 pkg Instant Vanilla Pie Filling
• 1 tbsp Pumpkin Pie Spice
• 1 c Canned Pumpkin
• 8 oz Non-dairy Whipped Topping
• 1 Graham Cracker Pie Crust

Preparation

Step 1

1. In large bowl beat milk, pudding mix and spices with wire whisk for 1-½ minutes. Whisk in pumpkin. Fold in half of whipped topping. Spread in crust.

2. Top with remaining whipped topping.

3. Refrigerate at least 2 hours. Garnish as desired. Store in refrigerator.

Note: may substitute 1 ½ tsp ground cinnamon, ¾ tsp ground pepper and ¼ tsp ground cloves in place of pumpkin spice.