Pumpkin Mousse Pie
6 ingredients
5 steps
Ingredients
- 1 pkg. Jell-O vanilla instant pudding and pie filling
- 3/4 c. milk, room temperature
- 1/2 c. solid packed pumpkin
- 3/4 tsp. pumpkin pie spice
- 2 c. Cool Whip (1 small container), thawed
- 1 baked 9-inch pie shell, cooled
Directions
-
1Prepare pie filling mix as directed on package with milk. Blend in pumpkin, spice and 2 cups Cool Whip.
-
2Spoon mixture into pie shell.
-
3Chill at least 4 hours in refrigerator.
-
4For extended period, pie holds better in freezer.
-
5Put in refrigerator for 1 hour before serving.
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