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

Pumpkin Chip Cream Pie Recipe

Publisher Photo
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 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

  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

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.

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
   (23)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (4)
3 Star
 (0)
2 Star
 (2)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Feb. 20, 2014

Too spicy! Did not enjoy at all

MY REVIEW
Reviewed Nov. 30, 2013

Going to try soon

MY REVIEW
Reviewed Oct. 27, 2013

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

MY REVIEW
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
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.

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