Yield: 8 Servings
|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 \N||Graham cracker pie crust|
|\N \N||Chocolate curls (optional)|
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.
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, .