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.