Pumpkin Mousse Pie

Keebler

½ cup cold fat-free milk

1 tablespoon pumpkin pie spice (may substitute 1 ½ teaspoons ground cinnamon, ¾ teaspoon ground ginger and ¼ teaspoon ground cloves in place of pumpkin pie spice)

1 cup canned pumpkin

1 package vanilla flavor fat-free sugar-free instant pudding & pie filling

1 tub (8 oz.) frozen reduced-fat non-dairy whipped topping, thawed, divided

1 ready-made graham pie crust

In large bowl whisk together milk and spice. Add pumpkin. Stir until combined. Add pudding mix. Beat with wire whisk for 1 ½ minutes. Stir in half of the whipped topping. Spread in crust.

Top with remaining whipped topping.

Oh yeah. It's a Cool Whip pie.

Refrigerate at least 3 hours. Garnish as desired. Store in refrigerator.

But what nice layers!

My Rating: 4/5 "I liked that you get the standard pumpkin pie flavor with this but it's subtler, lighter, creamier. There's a delicate vibe to this pie. I love Cool Whip and pies that include it make me happy. No fireworks here - just good pie."