Low-Fat Pumpkin Mousse Pie Recipe

Ingredients
<br>- 1 READY CRUST® Reduced Fat Graham Cracker Pie
<br>- 2 cups skim milk
<br>- 1 cup canned pumpkin
<br>- 1 (1 ounce) package Sugar Free Instant Vanilla Pudding Mix
<br>- 1 tablespoon pumpkin pie spice
<br>- 1 (8 ounce) container fat-free or lite whipped topping, thawed, divided
<br><p></p>Directions
<br>step 1: Combine milk, pumpkin, pudding mix and spice in a mixing bowl. Beat with electric mixer until smooth.
<br>step 2: Fold in one half of the whipped topping. Spoon into pie crust. Top with remaining whipped topping.
<br>step 3: Freeze or refrigerate at least 2 hours before serving.
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Ingredients
- 1 READY CRUST® Reduced Fat Graham Cracker Pie
- 2 cups skim milk
- 1 cup canned pumpkin
- 1 (1 ounce) package Sugar Free Instant Vanilla Pudding Mix
- 1 tablespoon pumpkin pie spice
- 1 (8 ounce) container fat-free or lite whipped topping, thawed, divided

Directions
step 1: Combine milk, pumpkin, pudding mix and spice in a mixing bowl. Beat with electric mixer until smooth.
step 2: Fold in one half of the whipped topping. Spoon into pie crust. Top with remaining whipped topping.
step 3: Freeze or refrigerate at least 2 hours before serving.

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