Pumpkin Mousse Pie
A light, airy alternative to the traditional pumpkin pie. Easy, no
bake, and delicious! Even people who don't usually like pumpkin pie
like this one. You can make it practically and undetectably sugar
free by using sugar free instant pudding and sugar free Cool Whip.
FYI: For deep dish pie shell, double the filling mixture to
completely fill the crust.
Ingredients:
1 9-inch graham cracker crumb pie crust (or baked pastry pie shell, if
you prefer)
1 3-ounce package vanilla instant pudding, (be sure it's the instant,
not the cook style)
3/4 cup cold milk
1/2 cup solid-pack canned pumpkin
1 - 2 teaspoons pumpkin spice (or 1/4 - 1/2 teaspoon each cinnamon,
cloves, ginger and nutmeg)
3 1/2 cups Cool Whip, thawed.
Directions:
1. Prepare pudding with milk using whisk or electric mixer.
2. Blend in pumpkin, spices, and 2 cups of the Cool Whip untill well mixed.
3. Spoon into pie crust.
4. Chill 4 hours.
5. Top with remaining 1 1/2 cups Cool Whip.
6. Cover and store in fridge.
Note: For variety, add 2/3 cup chopped pecans to mixture before
spooning into pie shell.
Enjoy!!
--
Christine Diller,
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
[email protected]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Joy is the Holy fire that keeps our purpose warm and our intelligence aglow."
~Helen Keller~
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
