Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Low-Fat Pumpkin Mousse Pie
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- #43754
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
ingredients
2 cups skim milk
1 cup canned pumpkin puree
1 package (1 ounce size) sugar-free instant vanilla pudding mix
1 tablespoon pumpkin pie spice
1 container (8 ounce size) fat-free or lite whipped topping, thawed, divided
1 reduced-fat graham cracker pie crust
directions
In a large mixing bowl, combine the milk, pumpkin puree, pudding mix, and pumpkin pie spice. Beat with an electric mixer on medium speed until smooth.
Fold half of the whipped topping into the pumpkin mixture. Spoon the pumpkin mixture evenly into the pie crust. Top with the remaining whipped topping.
Place the pie in the refrigerator for at least 2 hours before serving. You can also freeze it.
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
see more low fat desserts recipes
see more thanksgiving pie recipes
reviews & comments
December 22, 2013
I served this just as mousse, not in a pie. So good!
November 12, 2012
This was an excellent alternative to pumpkin pie. Very delicious and so easy to make. I will be adding this to my thanksgiving menu this year.
November 14, 2005
I actually tried this without making it a pie. I didn't have gingersnaps (which would be best), but did a crushed mixture of graham crackers & nilla wafers. I dusted the bottom and sides of a glass serving bowl and piled in the mousse, then topped with the remaining cookie crumbs...very good! Great healthy alternative to the original pie.