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Pumpkin Chip Cream Pie Recipe

Pumpkin Chip Cream Pie Recipe

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 YIELD:8 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Pumpkin Chip Cream Pie

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mommayor User ID: 6425768 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!"

peacharmadillo User ID: 3329993 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 User ID: 6980978 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!!"

NancyL5220 User ID: 7785204 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."

janrn96 User ID: 4256238 151486
Reviewed Feb. 20, 2014

"Too spicy! Did not enjoy at all"

betimothy User ID: 3781046 97647
Reviewed Nov. 30, 2013

"Going to try soon"

farm diva User ID: 6995846 154218
Reviewed Oct. 27, 2013

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

cookbookmom User ID: 807408 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."

syland User ID: 3896856 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."

linmel06 User ID: 3885016 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)."

rcgrile User ID: 5893656 68552
Reviewed Nov. 24, 2011

"Hubby loved it!"

cjmnmmom User ID: 2734826 78215
Reviewed Nov. 24, 2011

"I am not a fan of pumpkin pie, nor will I ever be, but I LOVE this pie! I was asked to bring pumpkin pie for Thanksgiving last year, and decided to try this recipe instead. Everyone loved it, and didn't even miss the traditional pumpkin pie. I will be making it again this year...and probably every year after! Super easy!"

cooley2 User ID: 4942138 168088
Reviewed Nov. 19, 2011

"Love this pie! Have made it a few times and will be making for Thanksgiving. It comes out better by putting in the freezer.

Tastes great!"

village guy User ID: 5772232 208964
Reviewed Nov. 10, 2011

"This is one of the worst pies I have ever tasted."

sallyg1921 User ID: 3576141 68551
Reviewed Nov. 8, 2011

"Please do not waste your time. I must have reread this recipe at least 12 times. The content of this ALL wrong. I wasted many dollars in trying this twice If I could have given it a rating of -0 I would."

jwfy User ID: 4335749 78214
Reviewed Nov. 7, 2011

"Was easy and very good. I used Libby's pumpkin and added 1/2 the spices they recommend. Did not add almonds or chocolate curls. This recipe might be good using peanut butter instead of pumpkin!"

MouseladyinTX User ID: 1145472 96228
Reviewed Nov. 3, 2011

"I made this pie last Thanksgiving and my family and coworkers loved it. It will be made again this year."

CarlaMae User ID: 2861639 97633
Reviewed Oct. 7, 2011

"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."

ojc0806 User ID: 4482783 105728
Reviewed Feb. 11, 2011

"Great tasting wouldn't change a thing!"

nanachel User ID: 732373 152226
Reviewed Nov. 28, 2010

"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"

indymama User ID: 957128 154216
Reviewed Nov. 20, 2010

"I made this with sugar free pudding and

without garnish. It was delicious. Norma M."

carrie carney User ID: 1551037 154215
Reviewed Nov. 11, 2010

"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."

twins1975 User ID: 1950441 151485
Reviewed Nov. 4, 2010

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

CookieCarol User ID: 1452995 168084
Reviewed Oct. 29, 2010

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

glucose User ID: 2096707 128154
Reviewed Oct. 29, 2010

"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!)"

jkrausz17 User ID: 4318603 152218
Reviewed Oct. 5, 2010

"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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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.