Ingredients
Scale
- 12 mini graham cracker pie crusts
- 1 pkg instant vanilla pudding mix
- 15 oz pumpkin puree
- 2 cups milk
- 1 tbsp pumpkin pie spice
- 8 oz frozen whipped topping, thawed (cool whip)
- gingersnaps or sprinkles for garnish (optional)
Instructions
- In a large bowl, mix milk, pumpkin puree, vanilla pudding mix and pumpkin pie spice on a low speed until incorporated.
- Fold in half of the thawed whipped topping by hand. Stirring until smooth.
- Measure a heaping 1/4 cup of mousse into each of the pie crusts.
- Place a dollop of the remaining whipped topping on top of each pie.
- Refrigerate or freeze for at least 2 hours before serving.
- If desired, garnish with gingersnaps or sprinkles.
- Enjoy!!
- Prep Time: 10 minutes
- Category: Dessert