Pumpkin Chip Cream Pie

desserts

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Servings: 8

Ingredients

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)

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
Stir in chocolate chips, pumpkin and pie spice. Fold in 2 cups of whipped topping.
Spoon into crust. Refrigerate for 4 hours or until set.
Spread with remaining whipped topping; garnish with almonds and chocolate curls if desired.

Recipe Courtesy Of

Taste of Home