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Pumpkin Chip Cream Pie Recipe

Ingredients

•   3/4 cup cold 2% milk
•   1 package (3.4 ounces) instant vanilla pudding mix
• 2/3 cup miniature semisweet chocolate chips
•   1/2 cup canned pumpkin
•   3/4 teaspoon pumpkin pie spice
•   1 carton (8 ounces) frozen whipped topping, thawed, divided
•   1 graham cracker crust (9 inches)
•   Slivered almonds and chocolate curls, optional
•   Savings in Pearl, MS 39208  Change Zip
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• Nutritional Facts
• 1 piece with whipped topping (calculated without almonds and chocolate curls) equals 315 calories, 15 g fat (9 g saturated fat), 2 mg cholesterol, 305 mg sodium, 43 g carbohydrate, 2 g fiber, 3 g protein.
• Directions
• In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in the chocolate chips, pumpkin and pie spice. Fold in 2 cups 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. Yield: 8 servings.
• Originally published as Pumpkin Chip Cream Pie in Simple & Delicious October/November 2010, p55
• Sweet White Wine
• Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
• Reviews for Pumpkin Chip Cream Pie(22)

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