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Thursday, November 3, 2011

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

    shared at
    Miz Helen’s Country Cottage

    1 comment:

    1. 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!
      Miz Helen


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