Combine gingersnap crumbs and melted butter; mix with a fork until all crumbs are moistened. Firmly press crumb mixture into the bottom and up the sides of a 9-inch pie plate coated with non-stick cooking spray. Bake at 350 degrees for 10 to 12 minutes. Set aside to cool completely.
Prepare the pumpkin mousse filling:
In a mixing bowl, stir together pumpkin, milk, pudding mix, and pumpkin pie spice. Fold in whipped topping.
Spoon pumpkin mixture into cooled crust. Cover and refrigerate overnight. Garnish with additional gingersnap cookies, if desired.
Prepare using JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding and COOL WHIP LITE Whipped Topping.
Use the bottom of a drinking glass or measuring cup to more easily and firmly press the cookie crumb mixture into the bottom of the pie plate.
Garnish each pie slice with a gingersnap cookie just before serving. The gingersnaps will soften if added as garnish in advance.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 52g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.