Sunday Savor
Pull up a chair and relax!
**************************
Since Thanksgiving is almost
upon us I thought I would share
a pie recipe that puts a different
twist on Pumpkin Pie.
This will be on our menu this
year!
Pumpkin Mousse Pie
1 1/4 cups of cold fat-free milk
1 pkg (4 serving size) vanilla
fat-free sugar free instant
pudding and pie filling
1 tablespoon pumpkin pie spice
1 cup canned pumpkin
1 tub (8 oz) frozen reduced
fat non dairy whipped topping
thawed, divided
1 Graham Cracker Reduced Fat
Pie Crust
1---In a large bowl beat milk, pudding
mix and spice with a wire whisk for
1 1/2 minutes. Whisk in pumpkin.
Fold in 1/2 the topping. Spread in the
crust.
2--Top with the remaining topping.
3--Refridgerate at least 2 hrs. Garnish
if desired. Store in the fridge.
Makes: 8 servings. Enjoy!
Recipe by : Keebler Ready Crust
~Keep on Dreaming~
Sounds delicious! I hope that you and Mr. Ken have a lovely Thanksgiving.
ReplyDeleteBest,
Bonnie
Sounds absolutely heavenly sweetie.
ReplyDeleteWe have to make my MIL's traditional pumpkin moose pie. It's a bit different with a true crust. Myself, I'm rather fond of graham cracker crust!!!
Let Mr. Ken know my prayer are with ya'll.
God bless and have a beautiful Thanksgiving week!!! :o)
This sounds really good. I'm trying a different recipe for pumpkin pie this year, it's Spiced Pumpkin Custard pie. We'll see how it goes over with the family.
ReplyDeleteMMmm, Pumpkin Mousse Pie sounds delish!! Happy Thanksgiving to you and Mr Ken.
ReplyDeleteThat sounds different and delicious! Happy Thanksgiving to you and Mr Ken!
ReplyDeleteThat sure sounds yummy! Love your blog. :)
ReplyDelete