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Low Fat Pumpkin Mousse Pie

Raise your hand if you're challenged in the baking department.
Raise your hand if you love all things pumpkin with the exception of pumpkin pie.
Raise your hand if you'd rather spend your calories on a grande pumpkin spice latte from Starbucks.

(I raised my hand to all three.)

If you did too, than this pie is going to be your new best friend this fall.  It's really light but rich in flavor.  It pairs nicely with a hot cup of tea and best of all, there is absolutely no baking involved.  You need to get on this one quick my friends.

*****Low Fat Pumpkin Mousse Pie****************************************************

Serves 8


1 1/4 cup cold fat-free milk
1 package (4 serving size) vanilla flavor fat-free, sugar-free instant pudding
1 tablespoon pumpkin pie spice
1 cup canned pumpkin*
1 tub (8 oz.) frozen reduced fat non-dairy whipped topping, thawed and divided
1 1/2 cup Honey Maid graham cracker crumbs 
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted


1.  To make the crust, simply combine graham cracker crumbs, sugar and melted butter in a bowl.  When the crumbs are moist, pour mixture into a 9 inch pie pan.  Using a large spoon, press mixture evenly along the bottom and sides of the pie pan.  Set aside to chill in the refrigerator.

2.  In a large bowl, beat milk, pudding mix and spice with a wire whisk for 1 1/2 minutes.  Whisk in pumpkin.  Fold in half of whipped topping.  Spread mixture into crust.

3.  Top the pie with remaining whipped topping using a flat spatula to spread evenly.

4.  Refrigerate for at least 2 hours.  Garnish as desired.  (I used a sprinkle of cinnamon!)  Store pie in refrigerator.

Cooks note:  Save remaining canned pumpkin to stir into muffins, pancakes or chocolate chip cookies.


  1. I am 1,000% making this! I love simple baking recipes and truthfully, I love everything pumpkin! Everything.
    ♡ Lexi @ Glitter, Inc.

  2. This looks amazing! I'm so happy I found your blog, newest follower! xx.

  3. I made this and it was so easy and AMAZING!!