Low-Fat Pumpkin Mousse Pie - cooking recipe

Ingredients

1 reduced fat graham cracker crust (ready-made)
2 cups skim milk
1 cup canned pumpkin
1 (3 1/2 ounce) package lowfat vanilla instant pudding mix or (3 1/2 ounce) package sugar-free instant vanilla pudding mix
1 tablespoon pumpkin pie spice
1 (8 ounce) container Cool Whip Lite, thawed and divided in half

Preparation

Mix together milk, pumpkin dry pudding mix, spice in bowl with electric mixer till smooth.
Fold in half the Cool Whip and spoon into crust.
Layer top with rest of the Cool Whip (should be about 1/4-1/2 thick on top).
Chill in refrigerator for 2 hours before serving.