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Pumpkin Mousse Pie

Desserts, Holidays, Vegetarian, Low Phosphorus, Low Potassium, Low Protein


Based on 8 servings per recipe.

  • 1 Baked pie shell, cooled
  • 1 small package Instant vanilla pudding
  • 3/4 cup Milk
  • 1/2 cup Canned pumpkin
  • 3 1/2 cups Nondairy whipped topping (Cool Whip)
  • 1 teaspoon pumpkin spice
  • (1/2 teaspoon) (or cinnamon, ginger, nutmeg)


  1. Add milk to pudding mix and beat with a whisk for 2 minutes or until thickened.
  2. Mix in pumpkin and pumpkin pie spice.
  3. Fold in 2 cups Cool Whip and spread mixture into pie shell.
  4. Refrigerate for at least 4 hours.
  5. Top with remaining Cool Whip.

About This Recipe

This pie is cool and creamy with all the spiced pumpkin pie flavors of Fall.

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