Ingredients for Low Fat Pumpkin Mousse Pie
- Reduced Fat Graham Cracker Crust
- Skim Milk
- Canned Pumpkin
- Vanilla Instant Pudding Mix
- Pumpkin Pie Spice
- Cool Whip Lite
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How to Make Low Fat Pumpkin Mousse Pie
- Preheat oven to 350°F (175°C). If using a store-bought pie crust, bake according to package directions for 10-12 minutes. Let cool completely.
- In a large bowl, combine 1 (3.4 ounce) package instant vanilla pudding mix, 1 cup pumpkin puree, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon, and 1 1/4 cups skim milk. Beat with an electric mixer until smooth and creamy.
- Gently fold in 8 ounces of whipped topping (Cool Whip or equivalent).
- Pour the pumpkin mousse filling into the cooled pie crust.
- Top with the remaining 8 ounces of whipped topping, spreading evenly.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the mousse to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
77g
Fat
17g
Carbs
8g