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

  1. 1
    Prepare pie filling mix as directed on package with milk. Blend in pumpkin, spice and 2 cups Cool Whip.
  2. 2
    Spoon mixture into pie shell.
  3. 3
    Chill at least 4 hours in refrigerator.
  4. 4
    For extended period, pie holds better in freezer.
  5. 5
    Put in refrigerator for 1 hour before serving.

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