Pumpkin Chip Cream Pie
Pumpkin Chip Cream Pie
Common ingredients, easy to prepare, and simply delicious!
Ingredients
- 3/4 cup cold milk
- 1 box instant vanilla pudding mix, 3.4 oz / 4 serving size
- 2/3 cup mini chocolate chips
- 1/2 can canned pumpkin, (15 oz can)
- 3/4 teaspoon pumpkin spice
- 1 tub whipped topping, divided, (8 oz)
- 1 graham cracker crust
- slivered almonds, optional, for garnish
- candy sprinkles, optional, for garnish
Instructions
- In a large mixing bowl, whisk together the milk and pudding mix for 2 minutes.
- Add the chocolate chips, canned pumpkin, and pumpkin spice and mix in.
- Fold in half of the whipped topping.
- Spoon mixture into pie crust and spread out evenly. Place in the fridge for at least 4 hours to set.
- Just before serving, top with remaining half of the whipped topping. Sprinkle with candy sprinkles if desired.
- Slice, serve, and enjoy.
Notes
Low cost per serving.
Variant: 1. Use a regular pie crust that is blind baked first.
Adapted from an internet recipe.
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