Pumpkin Chip Cream Pie

Name: Pumpkin Chip Cream Pie
Prep time: 20 min
Total time: 20 min
Yield: 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

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

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.

Nutrition Facts

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

Originally published as Pumpkin Crunch Cream Pie in Simple & Delicious October/November 2010

Reviews

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Average Rating:

Nessa.03

Dec 15, 2016

Our family loves this recipe. The only thing I did different was use 1/2 can of pumpkin instead of 1/2 cup and used regular pie pastry. Delicious!
mommayor

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

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.
jtap888

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

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

Feb 20, 2014

Too spicy! Did not enjoy at all
betimothy

Nov 30, 2013

Going to try soon
farm diva

Oct 27, 2013

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

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

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.