Pumpkin Mousse Dip

This is what most people call "pumpkin fluff," but I don't think that correctly describes the taste and texture. This is really more of a mousse. It can be served in a variety of ways. Dip graham crackers, apple slices, ginger snaps, or other sweet crackers (see left for my poor iPhone photography with animal crackers). Or you could put it in a graham cracker crust, top with whipped cream, and it would be a gorgeous pie. I also saw someone online make a parfait by alternating between pumpkin mousse and whipped cream in a nice glass, and you could top it with crystallized ginger, chocolate shavings, or graham cracker crumbs.

Original inspiration: Allrecipes/Weight Watchers boards
Serving Size: 32 (2T per serving) - this recipe makes a VAT
WW: 1 pointsplus

Ingredients:

16oz lite or fat free whipped topping, like Cool Whip, thawed
1 5oz package fat free vanilla pudding mix
1 15oz can pure pumpkin (not pumpkin pie filling)
1-2 teaspoons pumpkin pie spice

Method:

Mix together pudding mix, pumpkin, and pumpkin pie spice until blended. Fold in thawed whipped topping and stir until blended. Keep refrigerated until you serve it. Enjoy!