Pumpkin Mousse Pie made with Reduced Fat Pie Crust
Recipe from Ready Crust


Pumpkin Mousse Pie made with Reduced Fat Pie Crust

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Ingredients
  • 1/2   cup
    cold fat-free milk
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  • 1   tablespoon
    pumpkin pie spice*
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  • 1   cup
    canned pumpkin
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  • 1   package
    (4-serving size) vanilla flavor fat-free sugar-free instant pudding & pie filling
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  • 1   tub
    (8 oz.) frozen reduced-fat non-dairy whipped topping, thawed, divided
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  • 1 
    Keebler® Ready Crust® Reduced Fat Graham Pie Crust
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Directions
1.
In large bowl whisk together milk and spice. Add pumpkin. Stir until combined. Add pudding mix. Beat with wire whisk for 1 1/2 minutes. Stir in half of the whipped topping. Spread in crust.
2.
Top with remaining whipped topping.
3.
Refrigerate at least 3 hours. Garnish as desired. Store in refrigerator.

*NOTE:
May substitute 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.
Nutrition information
Calories 180, Total Fat 7 g, Saturated Fat 3.5 g, Trans Fat 1.5 g, Cholesterol 0 mg, Sodium 260 mg, Carbohydrate 31 g, Fiber 1 g, Sugars 11 g, Protein 2 g. Daily Values: Vitamin A 100%, Vitamin C 2%, Calcium 4%, Iron 4%. Percent Daily Values are based on a 2,000 calorie diet
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