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Pumpkin Chip Cream Pie Recipe
Pumpkin Chip Cream Pie Recipe photo by Taste of Home
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Pumpkin Chip Cream Pie Recipe

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4.5 26 27
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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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings

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

Nutritional Facts

1 piece: 315 calories, 15g fat (9g saturated fat), 2mg cholesterol, 305mg sodium, 43g carbohydrate (32g sugars, 2g fiber), 3g protein .

Directions

  1. 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.
  2. 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

AVERAGE RATING
(27)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (4)
3 Star
 (0)
2 Star
 (2)
1 Star
 (2)
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MY REVIEW
mommayor 222270
Reviewed Mar. 7, 2015

"I make this pie at least 5 times every year from Thanksgiving to Christmas. My kids love it! And it's so easy to make!"

MY REVIEW
peacharmadillo 213821
Reviewed Dec. 2, 2014

"My husband doesn't care for pumpkin anything. He said the chocolate chips helped give him the courage to try it. He had a second serving even. I used fresh pumpkin instead of canned. I liked how I could easily change the strength of the flavor with the seasoning."

MY REVIEW
jtap888@yahoo.com 166291
Reviewed Nov. 26, 2014

"Absolutely love this recipe. It's light and fluffy, has a nice pumpkin spice flavor and the mini chocolate chips taste so good in it. Five stars from me!!"

MY REVIEW
NancyL5220 96231
Reviewed Nov. 3, 2014

"This was really easy to make and it set up quickly. It was absolutely delicious. I served it to a dinner party of 8 and everyone raved. The creamy texture coupled with the mini semi-sweet chips provided the perfect balance. I will make this for the upcoming holidays."

MY REVIEW
janrn96 151486
Reviewed Feb. 20, 2014

"Too spicy! Did not enjoy at all"

MY REVIEW
betimothy 97647
Reviewed Nov. 30, 2013

"Going to try soon"

MY REVIEW
farm diva 154218
Reviewed Oct. 27, 2013

"Very good and easy to make, and just the right amount of pumpkin flavour."

MY REVIEW
cookbookmom 168089
Reviewed Aug. 11, 2012

"Have made many variations of pumpkin desserts where the pumpkin is not cooked in the recipe. I truly believe the secret to developing the best flavor in recipes like this is to prepare it a day ahead. The pumpkin doesn't taste as "raw" or something. We love this pie. Gingersnap crust would also be another flavor level."

MY REVIEW
syland 96124
Reviewed Dec. 31, 2011

"While this was certainly easy to make (a big plus), I found it to be too sweet and didn't care that much for it."

MY REVIEW
linmel06 96229
Reviewed Nov. 29, 2011

"Great alternative to pumpkin pie! Even those who don't like traditional pumpkin pie ate this at Thanksgiving! I froze 4-5 hours before serving and liked the texture a lot (it did not completely freeze, just hardened a bit)."

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