Pumpkin Mousse Pie

(from PhancyFace724’s recipe box)

Source: Weight Watchers

Prep time: 25 minutes
Cook time: 1 minutes
Serves 10 people

Categories: Dessert, Diet

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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