Pumpkin Mousse Pie
(from PhancyFace724’s recipe box)
Source: Weight Watchers
Prep time: 25 minutes
Cook time: 1 minutes
Serves 10 people
Ingredients
- 1 15oz can pumpkin puree
- 2/3 cup sugar
- 1 1/4 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 cup water
- 1 1/4oz envelope unflavored gelatin
- 3 1/2 cups thawed frozen light whipped topping
- 1 6oz reduced-fat graham cracker crust
- Pumpkin pie spice, for garnish
Directions
-
To make the filling, combine the pumpkin puree, sugar, pie spice, vanilla, and salt in a large bowl; beat with a whisk until blended. Set aside.
-
Place the water in a small saucepan; sprinkle the gelatin over the top. Let stand until the gelatin softens, about 1 minute. Set the saucepan over low heat and cook, stirring occasionally, until the gelatin is completely dissolved, about 1 minute.
-
Gradually pour the dissolved gelatin into the pumpkin mixture, beating constantly with a whisk until blended. With a rubber spatula, gently fold 2 cups of the whipped topping into the pumpkin mixture just until blended.
-
Spread the filling in the crust and refrigerate until firm, about 30 minutes. Fill a pastry bag fitted with a 1/2 inch star tip with the remaining 1 1/2 cups of the whipped topping. Decoratively pipe over the filling and sprinkle with pumpkin pie spice.