Pumpkin chocolate crunch pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Cold milk |
| 1 | pack | (4-serving) vanilla instant pudding and pie filling |
| ½ | cup | Solid-pack pumpkin |
| ¾ | teaspoon | Pumpkin pie spice |
| ⅔ | cup | Chopped almonds |
| ⅔ | cup | Semi-sweet chocolate chips |
| 1 | carton | (8-oz) Cool Whip; thawed |
| 1 | Graham cracker pie crust | |
| Chocolate curls (optional) | ||
Directions
For a change of pace this season, try a version of pumpkin pie that requires no baking. Simply fill a graham cracker crust with a light pumpkin cream. Chocolate chips and almonds add flavor and crunch.
1. Pour milk into mixing bowl. Add pie filling mix.
2. Beat with wire whisk until well blended, 1 minute. Mixture will be thin. Let stand 5 minutes.
3. Blend in pumpkin, spice, almonds, chops and 2 cups of the whipped topping. Spoon into pie crust.
4. Chill at least 4 hours. Just before serving, spread with remaining whipped topping. Garnish with chocolate curls.
READER'S DIGEST
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .