Low-Fat Pumpkin Mousse Pie

Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

Only 3 WW points.

Ingredients Nutrition


  1. Mix together milk, pumpkin dry pudding mix, 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 for 2 hours before serving.


Most Helpful

Love this! I followed it exactly, except that I froze it to chill it -- which made it like a yummy ice cream pie! My one year old LOVED it, and was really sad when he finished his piece. lol :) Thanks for sharing -- it's a keeper!

megs_ January 02, 2012

Made this with a pre-made oreo crust (instead of graham cracker) and sprinkled the top with chocolate jimmies: yum, yum! Incredibly easy to make, too, although you have to be careful about putting the topping on: best to just kind of spoon it on in rough fashion and wait until it's chilled to use a spatula and make it look nice.

l'ecole December 26, 2011

Yum, yum, yum! This is one of my favorite lowfat pies to make. It's basically the Weight Watchers Pumpkin Fluff in a pie crust with extra Cool Whip Free--what could be better?! I absolutely adore pumpkin everything, and this was no exception! Although I may not be a good judge since I eat "diet" foods all the time, I thought that this pie tasted decadent and perfectly sinful. Definitely something I'll make time and again--year 'round! Thanks so much for sharing this super simple, super delicious & satisfying dessert recipe! HIGHLY RECOMMENDED!

hannahactually August 18, 2006

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a