Pumpkin Mousse Pie
Submitted by Jean McFadden, Coles Moultrie Electric Co-op
- 1/2 cup cold milk
- 2 tablespoons pumpkin pie spice
- 1 cup canned pumpkin
- 1 Sugar Free Instant Vanilla Pudding
- 1 Sugar Free Cool Whip divided
- 1 8-inch low fat graham cracker crust
- Whisk together milk and spice.
- Add pumpkin and whisk 1-1/2 minutes.
- Add pudding and blend well.
- Add 1/2 of Cool Whip topping and blend well.
- Add to pie crust and spread carefully.
- Cover with the rest of the Cool Whip.
- Cover and chill.