Pumpkin Chip Cream Pie Recipe
Pumpkin Chip Cream Pie Recipe
- 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.
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.
Reviews for Pumpkin Chip Cream Pie
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"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 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."
"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!!"
"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."
"Too spicy! Did not enjoy at all"
"Going to try soon"
"Very good and easy to make, and just the right amount of pumpkin flavour."
"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."
"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."
"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)."
"Hubby loved it!"
"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!"
"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!"
"This is one of the worst pies I have ever tasted."
"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."
"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!"
"I made this pie last Thanksgiving and my family and coworkers loved it. It will be made again this year."
"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."
"Great tasting wouldn't change a thing!"
"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"
"I made this with sugar free pudding andwithout garnish. It was delicious. Norma M."
"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."
"Wonderful!! better the next day. Will make again!"
"Were you using sugar free pudding? The 3.4 oz box is with sugar, not sugar free."
"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!)"
"My family really enjoyed this pie!!! I didn't garnish the top, but it was still great! Very easy and very quick to make!"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.