Pumpkin Mousse Pie
Desserts, Holidays, Vegetarian, Low Phosphorus, Low Potassium, Low Protein, Low Sodium
Based on 8 servings per recipe.
- 3/4 cup milk
- 1 small package instant vanilla pudding
- 1/2 cup canned pumpkin
- 1 teaspoon pumpkin spice or 1/2 teaspoon each of cinnamon, ginger, and nutmeg
- 3 1/2 cups nondairy whipped topping (Cool Whip)
- 1 baked pie shell, cooled
Add milk to pudding mix and beat with a whisk for 2 minutes or until thickened.
Mix in pumpkin and pumpkin pie spice.
Fold in 2 cups Cool Whip and spread mixture into pie shell.
Refrigerate for at least 4 hours.
Top with remaining Cool Whip.
About This Recipe
This pie is cool and creamy with all the spiced pumpkin pie flavors of Fall.