Wishing you a Happy (skinny) Thanksgiving

I never use to be one to think about not binging on a holiday eating. Why is it that the best things are made on the holidays? Seriously, why can't every day be buckeye day or pumpkin pie day. In the light of this "healthy lifestyle" journey I decided to take my holiday cooking (which by the way is as rare as a blue moon ... or a frozen intact woolly mammoth) to the "skinnier" side of things.

I'm giving this recipe a whirl for Turkey Day, Low-Fat Pumpkin Mousse Pie or Low-Fat FROZEN Pumpkin Mousse Pie. A nice addition to the array of Frich's pumpkin pie, Cheesecake Factory Pumpkin Pie cheesecake, pecan pie and other delectable fruit (or veggie) filled pies adoring the holiday spreads this season.




Low-Fat Pumpkin Mousse pie
(serves 8; ready in 2 hours and 10 minutes including fridge time)




Ingredients

• 1 READY CRUST Reduced Fat Graham Cracker Pie Crust
• 2 cups skim milk
• 1 cup canned pumpkin
• 1 (1 ounce) package Sugar Free Instant Vanilla Pudding Mix
• 1 tablespoon pumpkin pie spice
• 1 (8 ounce) container fat-free or lite whipped topping, thawed, divided (half for pie mixture the rest for the topping)

Directions

1. Combine milk, pumpkin, pudding mix and spice in a mixing bowl. Beat with electric mixer until smooth.
2. Fold in one half of the whipped topping. Spoon into pie rust. Top with remaining whipped topping.
3. Freeze or refrigerate at least 2 hours before serving.
   Nutritional Info: Calories per serving 199; Total Fat: 7 g; Cholesterol 1 mg.
   
   
   
   FROZEN Low-Fat Pumpkin Mousse Pie
   (10 servings; 2 hours and 20 minutes including freezing time)
   
   
   

Ingredients

• 1 READY CRUST Reduced Fat Graham Cracker Pie Crust
• 1 cup canned pumpkin puree
• 1/3 packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 2 pints (4 cups) frozen low-fat vanilla ice cream, softened

Directions

1. Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl.
2. Add ice cream and stir until blended. Spoon the mixture into pie crust.
3. Freeze until firm or at least 2 hours. Let the pie soften slightly in the fridge for 20-30 minutes before serving.
   Nutritional Info: Calories per serving 230; 5 grams of fat; 4 mg cholesterol