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| PUMPKIN MOUSSE PIE | |
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1 pkg. Jello vanilla instant pudding and pie filling 3/4 c. cold milk 1/2 c. pumpkin 3/4 tsp. pumpkin pie spice 3 1/2 c. Cool Whip 1 baked 9 inch pie shell Prepare pie filling mix as directed on package with 3/4 cup milk. Blend in pumpkin spice and 2 cups whipping topping. Spoon into pie shell. Chill at least 4 hours. Spread with remaining whipped topping. NOTE: Store leftover pie in refrigerator. For variety, add 2/3 cup chopped pecans. | |
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recipe reviews #182966
Nancy Sonnee (Florida) says:
I have been making this pie at Thanksgiving for over 20 years. My family doesn't care for pumpkin pie but they love this. I serve it about 1/3 frozen and it tastes like you are enjoying a pumpkin ice cream treat. It is creamy and wonderful. Give this recipe a try because it's a real keeper.
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