pumpkin mousse for turkey day and beyond

this is a great recipe. i made it last year and everyone loved it.  there are several versions, the main difference seems to be in the amount of milk and cool whip, but i dont think it will make a big difference in the end. weigh****chers pumpkin mousse 2 small packages, sugar free vanilla pudding 3 cups skim milk 1 can, 15 ounces, canned pumpkin  (real pumpkin not the pie mix) 1 teaspoon pumpkin pie spice ( or add some cinammon and nutmeg) 1 cup cool whip ( i use the lite, can also use the fat free) beat pudding, milk, pumpkin and spice with a whisk.  fold in cool whip. chill at least an hour or overnight. ok another version uses the same ingredients, BUT the milk is only 1 3/4 cups and the cool whip is 2 cups go enjoy!!   i think i did the version with less milk and more cool whip last year. if your not wild about pumpkin just dont use the entire can.  i used about 3/4 of the can last year. happy turkey everyone, jacki

Thanks jacki! Pam