Pumpkin Mousse Pie

Chef shapeweaver ©'s Note:

After a big heavy Thanksgiving meal, this is nice, light pie to serve. Chill time is cook time.

• Total Time: 3 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 3 hrs

Ingredients:

Yield: 1 pie

• 1 9-inch graham cracker crust
• 1 (3 1/2 ounce) package instant butterscotch pudding mix
• 1 1/2 cups cold milk
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup canned pumpkin
• 1/3 cup chopped pecans (optional)
• 1 1/2 cups non-dairy whipped topping
• 1/4 cup crushed gingersnaps (optional)

Directions:

1. Beat pudding and milk in a large bowl until well bended, about 2 minutes.
2. Blend in pumpkin, cinnamon, and nutmeg.
3. Fold in whipped topping, and pecans (optional).
4. Spoon into pie crust.
5. Chill for 3 hours.
6. Sprinkle with gingersnaps, if desired, before serving.

Reviews

[analog kid]

This is a perfect for a light thanksgiving dessert! I used a 12 oz. package of lite firm tofu instead of the whipped topping and it came out tasting like a pumpkin cheesecake! So delicious, and healthy! And then used a dollop of whipped cream on each slice and sprinkled with a little extra cinnamon. I made my own crust using graham cracker crumbs and applesauce. Everyone enjoyed it and were thankful for a light dessert after a heavy meal.

[Chef #179209]

This is a terrific recipe!!!!