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Recipe Source: cdkitchen.com
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Low-Fat Pumpkin Mousse Pie
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Serves/Makes: 6
Ready in: 2-5 hrs
- 2 cups skim milk
- 1 cup canned pumpkin puree
- 1 package (1 ounce size) sugar-free instant vanilla pudding mix
- 1 tablespoon pumpkin pie spice
- 1 container (8 ounce size) fat-free or lite whipped topping, thawed, divided
- 1 reduced-fat graham cracker pie crust
In a large mixing bowl, combine the milk, pumpkin puree, pudding mix, and pumpkin pie spice. Beat with an electric mixer on medium speed until smooth. Fold half of the whipped topping into the pumpkin mixture. Spoon the pumpkin mixture evenly into the pie crust. Top with the remaining whipped topping. Place the pie in the refrigerator for at least 2 hours before serving. You can also freeze it.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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