Pumpkin Mousse Pie

A PUMPKIN SHORTAGE! A PUMPKIN SHORTAGE!!!!! A few weeks ago I went to the store with canned pumpkin on my list, of course. And NO pumpkin. Just an empty shelf with the Libby's Canned Pumpkin label staring at me. Then another store, another store, and another store. Still no pumpkin. A visit to the Google informed me there was a shorter pumpkin growing season due to cold (what cold?) weather. Oh NO!! Well I found 4 of the large cans of pumpkin in the vegetable isle of my neighborhood Harris Teeter & bought them all. Hopefully it will last me until I can find some more. This is a travesty.

On a happier note, my friend Melissa sent me this Pumpkin Mousse Pie recipe. I wanted to make it weeks ago, but due to the pumpkin shortage...oh well, better late than never. I decided to make this as low calorie as possible since I have been consuming lots of Fall treats. I used sugar free Jell-O pudding, Free Cool-Whip, and skim milk. So it's not a diet food, but it's definitely less guilty than other desserts! It made a delicious creamy pie, something a little different than the traditional pumpkin pie. Let's just say it was a good use of my pumpkin stock I am currently rationing! Thanks Melissa.

Pumpkin Mousse Pie

1 1/4 Cups cold milk

1 pkg (4 serving size) vanilla flavor instant pudding & pie filling

1 Tbsp pumpkin pie spice (may substitute 1 1/2 tsp ground cinnamon, 3/4 tsp ground ginger and 1/ tsp ground cloves in place of pumpkin pie spice.)

1 cup canned pumpkin

1 tub (8 oz.) frozen cool whip, thawed

1 graham cracker crust, recipe follows

1. In a large bowl beat milk, pudding mix and spice with wire whisk for 1 1/2 minutes. Whisk in pumpkin. Fold in half of whipped topping. Spread in crust.

2. Top with remaining whipped topping.

3. Refrigerate at least 2 hours. Garnish as desired. Store in refrigerator.

YIELD: 8 servings

Graham Cracker Crust

1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon (optional)

1. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
2. Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

Kristin