Pumpkin Chip Cream Pie
3/4 cup cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
2/3 cup miniature semisweet chocolate chips
1/2 cup canned pumpkin
3/4 teaspoon pumpkin pie spice
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 graham cracker crust (9 inches)
Slivered almonds and chocolate curls, optional
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. 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. Yield: 8 servings.
recipe source : Taste of Home
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Your Pumpkin Chip Cream Pie looks so good, we would really enjoy your pie. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great day and come back soon!
ReplyDeleteMiz Helen