Ingredients

The following ingredients have 128 Servings
  • 1 oz Vanilla Pudding Mix (sugar free/fat free[4 serving size])
  • 1 tsp Pumpkin Pie Spice
  • 1 cup Low Fat Milk (cold, plus extra for brushing pie crust)
  • 1 cup pumpkin puree
  • 1 cup Reduced Fat Cool Whip (plus extra for topping)
  • 2 Ready Made Pie Crusts (refrigerated)

Instruction

  • In a medium bowl combine vanilla pudding mix and pumpkin pie spice and whisk till combined. Pour in milk and pumpkin puree and whisk until blended (about two minutes).
  • Gently fold in the cool whip until it's all incorporated. Scoop mixture into a zip close bag and seal. Place in fridge for an hour.
  • Preheat oven to 425 degrees F.
  • While the mousse is in the fridge, roll out the pie crust and use a 3 inch circular cookie cutter to cut out circles from the pie crust. Combine the scraps of pie crust and roll out to cut more circles. I was able to get a total of 16 circles. :)
  • Wrap the circle around a cannoli form making sure to pinch together the overlapping pie crust. Repeat with remaining circles and cannoli forms.
  • Lightly brush with milk.
  • Bake for 10-12 minutes or until the pie crusts are golden brown. Remove from oven and let cool on wire rack. Gently remove pie crust from cannoli form.
  • When the pumpkin pie mousse is ready snip a corner of the bag off and pipe the mousse into each end of the baked pie crust.
  • Top with an extra dollop of Cool Whip and a dash of cinnamon if desired.