Karen Wisegarver sent me this recipe for Creamy Pumpkin Mousse Pie and I wanted to share it - I'm loving all these pumpkin recipes from readers. This one, like the Pumpkin Pie Crustless Custard, can work if you even if you can't eat sugar.
"I tweaked a Mr. Food recipe for Creamy Pumpkin Mousse and came up with this pie," she wrote in an email. " It's really good and so easy. You could use regular pudding mix, but I'm diabetic, so always have the (sugar-free mix) on hand.
Creamy Pumpkin Mousse Pie
Ingredients
1 (16-ounce) can solid-pack pure pumpkin
1 (6-serving) package instant sugar-free vanilla pudding mix
1/4 cup low-fat (1 percent) milk
1 teaspoon pumpkin pie spice
8 ounces frozen light whipped topping, thawed
1 Keebler shortbread pie crust
In a medium bowl, with an electric beater on low speed, beat the pumpkin, milk and pumpkin pie spice until well blended, then beat in the pudding mix.
Fold in half of the whipped topping until thoroughly blended, then spoon into pie crust. Cover loosely and chill for a while. Before serving, cover with the other half of the Cool Whip.
"You could also make this in a regular, pre-baked pie crust," Wisegarver wrote. " I also think it would be really good in a gingersnap crust, although I haven’t tried that yet. Enjoy!"
If you're looking for more pumpkin [3] recipes, try Pumpkin Cupcakes [4], suggested by my friend Kim, who started this whole pumpkin frenzy [5] in the first place. Or how about Pumpkin Swirl Cheesecake [6], pointed out by my friend Kyle Harrington?
Photo from this Flickr page. [7]
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Meg -- I made this last week, same day you posted the recipe. I used a chocolate crust. Yum! Everyone loved it, especially my daughter.
Awesome - I'm glad it turned out well!