Pumpkin Chip Cream Pie Recipe


  • Slivered almonds and chocolate curls, optional
  • 1 graham cracker crust (9 inches)
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • ¾ teaspoon pumpkin pie spice
  • ½ cup canned pumpkin
  • 2/3 cup miniature semisweet chocolate chips
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • + 1 more ingredients
    • ¾ cup cold 2% milk

1. 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. 2. Spread with remaining whipped topping; garnish with almonds and cho...

View full recipe at SpringPad


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