LOW FAT Pumpkin Mousse Pie Recipe Recipe

Notes:
 Mmmm…..creamy!

Servings: 6

Ingredients:
1 reduced-fat graham cracker pie crust
2 cups skim milk
1 cup canned pumpkin puree
1 package (1 ounce size) sugar-free instant vanilla pudding mix
2 tablespoons pumpkin pie spice
1 container (8 ounce size) fat-free or lite whipped topping, thawed, divided

Directions:
Combine milk, pumpkin, pudding mix and spice in a mixing bowl. Beat with electric mixer until smooth. Fold in one half of the whipped topping. Spoon evenly into pie crust. Top with remaining whipped topping.

**Freeze or refrigerate at least 2 hours before serving.

Submitted by:
melissa

 

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Tags: Dessert, low fat

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This entry was posted on Wednesday, November 18th, 2009 at 6:53 pm and is filed under Low Fat diet recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.