Low-Fat Pumpkin Mousse Pie

1 reduced-fat graham pie crust (readymade kind)
2 cups skim milk
1 cup canned pumpkin
1 (4 serv size) pkg lowfat or sugar-free instant vanilla pudding
1 Tbsp pumpkin pie spice
1 (8oz) tube Cool Whip, thawed and divided in half (use light version)

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

Jenn B aka Mom2Sam and Tiny
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