Pumpkin Mousse Pie

Thanks, Mom, for this delicious, low-calorie, and super easy pie! It takes just 10 minutes to assemble and 2 hours to solidify in the fridge. A perfect treat for fall!

1 reduced fat graham cracker crust
1 small (4 1/2 cups) package sugar free fat free vanilla instant pudding
1 tablespoon pumpkin pie spice
1 1/4 cup fat free milk
1 cup canned pumpkin
1 8-oz carton of Cool Whip Sugar Free Whipped Topping

Combine the pudding mix, pumpkin pie spice, and milk. Wire whisk for a little over a minute or until it begins to thicken.

Whisk in 1 cup canned pumpkin. Fold half the Cool Whip into the mixture. Pour into the crust. Put the other half of Cool Whip on top.

Refrigerate for 2 hours.

Enjoy!