Pumpkin Mousse Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
1.25 cups fat free milk1 package jello sugar free vanilla pudding1 tblsp pumpkin pie spice1 cup canned pumpkin1 tub (8oz) fat free Cool Whip1 Reduced Fat Graham Cracker Crust
1. In a large bowl beat milk, pudding mix and spice with white whisk for 1.5 minutes. Whisk in pumpkin. Fold in half of whipped topping and spread in crust.
2. Top with remaining whipped topping.
3. Refrigerate at least 2 hours
Number of Servings: 8
Recipe submitted by SparkPeople user BEHAPPY0201.
2. Top with remaining whipped topping.
3. Refrigerate at least 2 hours
Number of Servings: 8
Recipe submitted by SparkPeople user BEHAPPY0201.
Nutritional Info Amount Per Serving
- Calories: 185.6
- Total Fat: 3.7 g
- Cholesterol: 0.8 mg
- Sodium: 302.4 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 2.0 g
- Protein: 2.7 g
Member Reviews
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NYNIANE
This has a very strong flavor. If I had another crust and more cool whip, I'd dump the one I made and try again with less than half the amount of spice that the recipe calls for. As it is... well, I don't have to worry about overeating on it, so maybe it's a blessing! - 11/26/08
Reply from BEHAPPY0201 (11/28/08)
Cerissa - funny that you thought it was very strong - hubby and I thought it was tasteless. Hahaha