Pumpkin Mousse Pie:
A lighter version of the classic pumpkin pie, perfect to serve as
dessert on Thanksgiving.

Ingredients:
- 9-inch graham cracker crust
- 1 package instant butterscotch pudding mix (3.4 ounces)
- 1 1/2 cups cold milk
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup fresh or canned sugar pumpkin
- 1/3 cup chopped pecans (optional)
- 1 1/2 cups non-dairy whipped topping
- 1/4 cup crushed gingersnaps (optional)

Directions:
1. beat pudding and milk in a large bowl until well blended about 2
minutes.
2. blend in pumpkin,cinnamon,and nutmeg.
3. fold in whipped topping,and pecans (optional).
4. spoon into pie crust.
5. chill for 3 hours.
6. sprinkle with gingersnaps if desired before serving.