Low-fat Pumpkin Mousse Pie

Ingredients

 * 1 reduced-fat graham pie crust (readymade kind)
 * 2 cups skim milk
 * 1 cup canned pumpkin
 * 1 pkg (4 serv size) lowfat or sugar-free instant vanilla pudding
 * 1 tbsp pumpkin pie spice
 * 1 8oz tub Cool Whip, thawed and divided in half (use light version)

Directions

 * 1) Mix tog. milk, pumpkin pudding mix (dry), spice in bowl with electric mixer till smooth.
 * 2) Fold in half the Cool Whip and spoon into crust.
 * 3) Layer top with rest of the Cool Whip (should be about 1/4-1/2" thick on top).
 * 4) Chill in refrigerator 2 hours minimum before servings.