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Pumpkin Chip Cream Pie

Total Time

Prep: 20 min. + chilling

Makes

8 servings

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
Pumpkin Chip Cream Pie Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  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 chocolate curls if desired.

Nutrition Facts

1 piece: 315 calories, 15g fat (9g saturated fat), 2mg cholesterol, 305mg sodium, 43g carbohydrate (32g sugars, 2g fiber), 3g protein.

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