Pumpkin Chip Cream Pie
“This creamy pie is perfect for any autumn celebration. A store-bought graham cracker crust makes it such a cinch to whip up.” —Maria Regakis, Somerville, Massachusetts
| Servings | Prep Time |
| 8servings | 20minutes + chilling |
| Servings | Prep Time |
| 8servings | 20minutes + chilling |
Ingredients
- 3/4 cup cold 2% milk
- 1 package instant vanilla pudding mix 3.4 ounces
- 2/3 cup miniature semisweet chocolate chips
- 1/2 cup canned pumpkin
- 3/4 tsp pumpkin pie spice
- 1 carton frozen whipped topping thawed, divided, 8 ounces
- 1 graham cracker crust 9 inches
- slivered almonds optional
- chocolate curls optional
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
- In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in the chocolate chips, pumpkin and pie spice. Fold in 2 cups whipped topping. Spoon into crust. Refrigerate for 4 hours or until set.
- Spread with remaining whipped topping; garnish with almonds and chocolate curls if desired.
Recipe Notes
Nutrition Facts
1 piece: 315 calories, 15g fat (9g saturated fat), 2mg cholesterol, 305mg sodium, 43g carbohydrate (32g sugars, 2g fibre), 3g protein.
