Pumpkin Mousse Pie (made with Reduced Fat Pie Crust)
Preparation Time: 10 minutes
Total Time: 10 minutes
Servings: 8
Ingredients
1/2 cup cold fat-free milk1 tablespoon pumpkin pie spice*
1 cup canned pumpkin
1 package (4-serving size) vanilla flavor fat-free sugar-free instant pudding & pie filling
1 tub (8 oz.) frozen reduced-fat non-dairy whipped topping, thawed, divided
1 Ready-Crust Pie Crust Keebler® Ready Crust® Reduced Fat Graham
Directions
1. In large bowl whisk together milk and spice. Add pumpkin. Stir until combined. Add pudding mix. Beat with wire whisk for 1 1/2 minutes. Stir in half of the whipped topping. Spread in crust.
2. Top with remaining whipped topping.
3. Refrigerate at least 3 hours. Garnish as desired. Store in refrigerator.
*NOTE: May substitute 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.
1. In large bowl whisk together milk and spice. Add pumpkin. Stir until combined. Add pudding mix. Beat with wire whisk for 1 1/2 minutes. Stir in half of the whipped topping. Spread in crust.
2. Top with remaining whipped topping.
3. Refrigerate at least 3 hours. Garnish as desired. Store in refrigerator.
*NOTE: May substitute 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.
®, ™, © 2006 Kellogg NA Co. Kellogg Kitchens™ recipes are the property of the Kellogg Company.
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