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Instructions |
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In a medium bowl combine vanilla pudding mix and
pumpkin pie spice and whisk till combined. Pour in
milk and pumpkin puree and whisk until blended
(about two minutes). Gently fold in the cool whip
until it's all incorporated. Scoop mixture into a
zip close bag and seal. Place in fridge for an
hour.
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Preheat oven to 425 degrees F. While the mousse
is in the fridge, roll out the pie crust and use a
3 inch circular cookie cutter to cut out circles
from the pie crust. Combine the scraps of pie
crust and roll out to cut more circles. I was able
to get a total of 16 circles. Wrap the circle
around a cannoli form (or 1 inch wooden dowels)
making sure to pinch together the overlapping pie
crust. Repeat with remaining circles and cannoli
forms. Lightly brush with milk.
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Bake for 10-12 minutes or until the pie crusts are
golden brown. Remove from oven and let cool on wire
rack. Gently remove pie crust from cannoli form.
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When the pumpkin pie mousse is ready snip a corner
of the bag off and pipe the mousse into each end of
the baked pie crust. Top with an extra dollop of
Cool Whip and a dash of cinnamon if desired.
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Originally Submitted
9/24/2014
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