Title: Pumpkin Mousse Pie
Categories: Pies, Bakery
Yield: 1 servings
Jolly mdfd30e-
1 pk Vanilla instant pudding and
--- pie
filling mix;
4-serving size
3/4 cup Cold milk
1/2 cup Solid-pack pumpkin
3/4 teaspoon Pumpkin pie spice
3 1/2 cups Cool Whip -- thawed
1 9-Inch pie shell; baked -- cooled
Prepare pie filling as directed on package with 3/4 cup milk. Blend in
pumpkin, spice and 2 cups Cool Whip. Spoon into pie shell. Chill at least 4
hours. Spread with remaining Cool Whip.
Note. For variety, add 2/3 cup EACH pecans and chocolate chips to mixture
before spooning into pie shell. Store leftover pie in refrigerator.
