Pumpkin Mousse Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3/4 c. graham cracker crumbs2 T. butter, melted1 T. Splenda1 sm. box cheesecake pudding, sugar free1 1/2 milk, nonfat1 can pumpkin puree1 t. vanilla1/4 c. Splenda1 t. cinnamen1 t. pumpkin pie spice1/8 t. clovesdash of salt1 c. whipped topping
Combine the first 3 ingredients and press into a spring form pan or pie plate. Bake for 10 min. at 350.
While that is cooling combine:
Pudding, vanilla, and milk. Blend well. Fold in pumpkin, Splenda, and spices.
When well mixed fold in whipped topping.
Pour into prepared crust and refrigerate or freeze. If frozen set out 20-30 minutes before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user LANIJB62.
While that is cooling combine:
Pudding, vanilla, and milk. Blend well. Fold in pumpkin, Splenda, and spices.
When well mixed fold in whipped topping.
Pour into prepared crust and refrigerate or freeze. If frozen set out 20-30 minutes before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user LANIJB62.
Nutritional Info Amount Per Serving
- Calories: 89.7
- Total Fat: 3.6 g
- Cholesterol: 5.9 mg
- Sodium: 127.7 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 1.4 g
- Protein: 1.6 g
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