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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