Pumpkin Mousse Pie
1/2 cup milk
1 tablespoon pumpkin pie spice
1 cup canned pumpkin
1 package vanilla pudding & pie filling, 4 serving size
8 ounces whipped topping, thawed and divided
1 Graham Cracker Pie Crust
In large bowl whisk milk and spice. Add pumpkin and stir until combined. Add pudding mix and beat with wire whisk for 1 1/2 minutes. Stir in half of the whipped topping and spread in crust. Top with remaining whipped topping. Refrigerate for at least three hours. Garnish as desired and store in refrigerator. Makes 8 servings.