Pumpkin Mousse Pie

• 1 reduced fat graham cracker crust (readymade kind)
• 2 cups skim milk
• 1 cup canned pumpkin
• 1 (3 1/2 ounce) packagelowfat instant vanilla pudding or 1 (3 1/2 ounce) package sugar-free instant vanilla pudding mix
• 1 tablespoon pumpkin pie spice
• 1 (8 ounce) container Cool Whip, thawed and divided in half

1. Mix together milk, pumpkin pudding mix (dry), spice in bowl with electric mixer till smooth.
2. Fold in half the Cool Whip and spoon into crust.
3. Layer top with rest of the Cool Whip (should be about 1/4-1/2" thick on top).
4. Chill in refrigerator 2 hours minimum before servings.

graham cracker crust, milk, pumpkin, vanilla pudding, pumpkin pie spice

Taken from www.food.com/recipe/pumpkin-mousse-pie-38237 (may not work)