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Pumpkin Chip Cream Pie Recipe

Pumpkin Chip Cream Pie Recipe photo by Taste of Home

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This creamy pie is perfect for any autumn celebration. A store-bought graham cracker crust makes it such a cinch to whip up. —Maria Regakis, Somerville, Massachusetts

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Pumpkin Chip Cream Pie Recipe

Prep: 20 min. + chilling

Yield: 8 Servings

20 20

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

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.

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.

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.

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Reviews for Pumpkin Chip Cream Pie

Pumpkin Chip Cream Pie

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(11-19) of 19 reviews

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Reviewed on Oct. 07, 2011 by CarlaMae

I am not a huge fan of pumpkin pie, but I just love this one. It has just the right amount of pumpkin flavor and is so easy.

Reviewed on Feb. 11, 2011 by ojc0806

Great tasting wouldn't change a thing!

Reviewed on Nov. 28, 2010 by nanachel

i made this recipe last week using fat free, sugar free instant pudding. lt cool whip & 1 percent milk. it was delicious. it was a light dessert and tasted better the nextday

Reviewed on Nov. 20, 2010 by indymama

I made this with sugar free pudding and

without garnish. It was delicious. Norma M.

Reviewed on Nov. 11, 2010 by carrie carney

Too easy! I made this for a luncheon and all of the women I work with really seemed to like it. It has a nice mild pumking flavor which is a nice change from traditional pumpkin pie and lighter than a pumpkin cheesecake. I would definitely make this again.

Reviewed on Nov. 04, 2010 by twins1975

Wonderful!! better the next day. Will make again!

Reviewed on Oct. 29, 2010 by CookieCarol

Were you using sugar free pudding? The 3.4 oz box is with sugar, not sugar free.

Reviewed on Oct. 29, 2010 by glucose

I was confused about pudding mix size - the small box is 1oz and the larger box is 1.5 oz - used the small box - very stiff immediately with just 3/4 cup milk - think recipe made up fine but would have liked clearer amts - (even small or large box of pudding mix would have helped!)

Reviewed on Oct. 05, 2010 by jkrausz17

My family really enjoyed this pie!!! I didn't garnish the top, but it was still great! Very easy and very quick to make!

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