Pumpkin Mousse Pie
1 (4 serving size) pkg. Jello vanilla instant pudding and pie filling
3/4 c. cold milk
1/2 c. solid pack pumpkin
3/4 tsp. pumpkin pie spice
3 1/2 c. Cool Whip, thawed
1 baked 9 inch pie shell, cooled
Prepare pie filling mix as directed with 3/4 cup milk. Blend in pumpkin, spice,
and 2 cups Cool Whip. Spoon into pie shell. Chill at least 4 hours. Spread with
remaining Cool Whip. Store leftover pie in refrigerator
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