Pumpkin Mousse Pie

Title: Pumpkin Mousse Pie

Categories: Pies, Bakery

Yield: 1 servings

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1 pk Vanilla instant pudding and -- pie

filling mix;

4-serving size

3/4 cup Cold milk

1/2 cup Solid-pack pumpkin

3/4 teaspoon Pumpkin pie spice

3 1/2 cups Cool Whip -- thawed

1 9-Inch pie shell; baked -- cooled

Prepare pie filling as directed on package with 3/4 cup milk. Blend in

2 cups Cool Whip. Spoon into pie shell. Chill at least

hours. Spread with remaining Cool Whip.

Note. For variety, add 2/3 cup EACH pecans and chocolate chips to mixture

before spooning into pie shell. Store leftover pie in refrigerator.

Wis/Gramma, 8/25/95. --