Pumpkin chocolate crunch pie

Yield: 8 Servings

Measure 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 \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, .

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