Pumpkin Chip Cream Pie Recipe

4.5 27 28
Pumpkin Chip Cream Pie Recipe
Pumpkin Chip Cream Pie Recipe photo by Taste of Home
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Pumpkin Chip Cream Pie Recipe

Read Reviews
4.5 27 28
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling

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. Yield: 8 servings.
Originally published as Pumpkin Chip Cream Pie in Simple & Delicious October/November 2010, p55

Nutritional Facts

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

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  • 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.
Originally published as Pumpkin Chip Cream Pie in Simple & Delicious October/November 2010, p55

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Reviews forPumpkin Chip Cream Pie

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Nessa.03 User ID: 7651380 258172
Reviewed 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!"

MY REVIEW
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!"

MY REVIEW
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
[email protected] 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!!"

MY REVIEW
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."

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

"Too spicy! Did not enjoy at all"

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

"Going to try soon"

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

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

MY REVIEW
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."

MY REVIEW
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."

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