Pumpkin mousse pie

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pumpkin Mousse Pie
  Categories: Pies, Bakery
       Yield: 1 servings
  
            Jolly mdfd30e-
       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
   pumpkin, spice and 2 cups Cool Whip. Spoon into pie shell. Chill at least 4
   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.
  
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