Pumpkin Mousse Pie
4 Points Per Serving (serves 10)

1 (15 oz) can pumpkin puree
2/3 cup sugar
1 & 1/4 teaspoons pumpkin pie spice
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup water
1 (1/4 oz) envelope of unflavored gelatin
3 & 1/2 c thawed frozen light whipped topping
1 (6 oz) reduced fat graham cracker crust
Pumpkin pie spice to garnish

1. To make the filling, combine the pumpkin puree, sugar, pie spice, vanilla & salt in a large bowl; beat with a whish until blended. Set aside.

2. Place the water in a small saucepan; sprinkle the geletin over the top. Let stand until the gelatin softens, about 1 minute. Set the saucepan over low heat and cook, stirring occasionally, until geletin is completely dissovled. About 1 minute.

3. Gradually pour the dissolved geletain into the pumpkin mixture, beating constantly with a whisk until blended. With a rubber spatula gently fold 2 Cups of the whipped topping into the pumpkin mixture just until blended.

4. Spread the filling in the crust and refrigerate until firm, about 30 minutes. Spread remaining whipped topping, sprinkle with pie spice and serve!
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I wonder how i would be to substitute Splenda for sugar and for-go the crust...hmm...might be worth a try!

i cannot WAIT to try this. i love pumpkin anything but feel so guilty eating pie...yum...

Hey bullseye! Let me know if you try it! Don't you substitute splenda equally for sugar. Like if it calls for 1/2 Cup of Sugar, you use a 1/2 Cup of Splenda??????? I dunno, I thought I read that once?!?!?!?

With the regular loose splenda, yes... equal parts (but tends to be a little sweeter than regular sugar so if it calls for 1/2 cup, i might put just a little less); but there is a baking splenda that is part splenda, part sugar and the ratio 2 cups sugar = 1 cup of the baking splenda.

Either way, I'll definitely let you know!

Pumpkin Mousee Pie...Yum...gonna have to try that one.