Pumpkin Mousse - cooking recipe

Ingredients

1 (113 g) package jello vanilla instant pudding mix
1 1/2 cups cold skim milk
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
1 cup Cool Whip, thawed
2 tablespoons toasted pecans, chopped

Preparation

Beat pudding and milk with whisk in bowl for 2 minutes. Add pumpkin and spice; mix well, stir in Cool Whip.
Refrigerate for 1 hour.
Top with nuts just before serving.