Pumpkin Chip Cream Pie
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
Reviews
My family loves this pie! It is so easy to make and tastes great. It's great for Fall or Thanksgiving, but we have it other times as well. Pumpkin is a favorite here. I do not add the almonds to the top because my daughter has a nut allergy and I usually use a gluten free crust for my other daughter. Easy and delicious.
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!
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.
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