Pumpkin Chip Cream Pie - Carolina Country

Pumpkin Chip Cream Pie

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Pumpkin Chip Cream Pie


  • ¾ cup cold 2 percent milk
  • 1 package (3.4 ounce) instant vanilla pudding mix
  • ⅔ cup miniature semisweet chocolate chips
  • ½ cup canned pumpkin
  • ¾ teaspoon pumpkin pie spice
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1 graham cracker crust (9-inch)
  • Slivered almonds and chocolate curls (optional)


  1. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.

  2. Stir in chocolate chips, pumpkin and pie spice. Fold in 2 cups of whipped topping.

  3. Spoon into crust. Refrigerate for 4 hours or until set.

  4. Spread with remaining whipped topping; garnish with almonds and chocolate curls if desired.

Recipe courtesy of

Taste of Home

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