Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
Low-Fat Pumpkin Mousse Pie
- add review
- #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.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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.