Sunday, November 4, 2007

Eating to Run: Pumpkin Mousse Pie

Want a healthier alternative as we fall into pie season? Here's an easy, no-bake, low-fat holiday treat that's only 4 POINTS (TM) on Weight Watchers--less than half the points of a traditional pumpkin pie. Stas' and I made it together and it was a yummy fall treat.

Pumpkin Mousse Pie

1 reduced fat graham cracker pie crust
1 1/4 cup cold fat-free milk
1 package (4 serving size) sugar-free fat-free instant vanilla pudding and pie filling
1 cup canned pumpkin
1 tub (8 oz) light or fat free cool whip, thawed
1 T. pumpkin pie spice OR 1 1/2 t. ground cinnamon, 3/4 t. ground ginger, and 1/4 t. ground cloves
1 beaten egg white (optional)

1. For tastier crust, brush with egg white and bake 5 minutes at 375. Allow to cool before filling pie.
2. In large bowl, beat milk, pudding mix and spice with whisk for 1 1/2 minutes. Whisk in pumpkin. Fold in HALF of whipped topping. Spread in pie crust.
3. Top with remaining whipped topping. (Or pipe on in decorative manner.)
4. Refrigerate at least 2 hours. Garnish as desired. Store in fridge.

YIELD: 8 servings
4 WW POINTS each

Recipe adapted from Keebler Co. & Weight Watchers Magazine

Graphic & Photo (c) 2007 Ann Hetzel Gunkel
Digital Supplies: Bump in the Night Collection by Erica Hite at Scrap Girls; Software: Adobe Photoshop

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