Frosted Pumpkin Mousse - cooking recipe

Ingredients

1 c. plain canned pumpkin (not pie filling)
1 envelope low-cal whipped topping mix
1 tsp. pumpkin pie spice
1 tsp. vanilla
dash of salt
1/4 c. brown Sugar Twin
1 1/3 c. nonfat dry milk
2 c. cold water

Preparation

Combine all the ingredients and whip until smooth.
Pour into a bowl or 3-cup mold in and freeze.
Allow to soften briefly at room temperature before serving.
Yields 6 servings.