Pumpkin Mousse Pie

Pumpkin Mousse Pie


(3 votes) 4 3

This pumpkin pie is creamy and spicy.

Shared by
lost creek, pa.


  • 40 vanilla wafers, crushed
  • 1/4 C .butter, softened
  • 1(4 serving size) box vanilla instant pudding
  • 1/2 C. milk
  • 15 oz. 100% pure pumpkin
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 6 oz. whipped topping
  • additional whipped topping
  • additional ground cinnamon

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Combine crushed vanilla wafers and butter. Press evenly into bottom and up sides of a 9-inch deep dish pie pan. Set aside. In a large mixing bowl, blend vanilla instant pudding and milk; stir in pumpkin, cinnamon, nutmeg, ginger and cloves. Fold in whipped topping until just combined. Pour into pie crust and refrigerate for 3 hours or overnight. Serve with additonal whipped topping and cinnamon if desired.

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