Lifestyle » Mr. Food

Pumpkin Crunch Cream Pie

By Denise Edmister

Source:

Mr. Food

Ingredients

Wait till you try our no-bake, no-cook, rich and creamy-smooth Pumpkin Crunch Cream Pie. Since it firms up in the fridge, it will leave plenty of stovetop and oven space for your other holiday recipes.

Serves: 6

Chilling Time: 4 hr 5 min

 
Ingredients
  • 3/4 cup cold milk
  • 1 (4-serving size) package instant vanilla pudding and pie filling mix
  • 1 (8-ounce) container frozen whipped topping, thawed, divided
  • 1/2 cup slivered almonds
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup canned solid-pack pumpkin
  • 3/4 teaspoon pumpkin pie spice
  • 1 (9-inch) prepared graham cracker pie crust (see Note)
  • Chocolate shavings for garnish
  • Pumpkin candies for garnish

Directions

Instructions
  1. In a large bowl, combine the milk and pudding mix. Beat with a wire whisk until thickened, about 1 minute. Refrigerate for 5 minutes.
     
  2. Stir in 2 cups whipped topping, the almonds, chocolate chips, pumpkin, and pumpkin pie spice. Spoon mixture into pie crust. Cover and refrigerate at least 4 hours.
     
  3. Garnish pie with dollops of the remaining whipped topping, the chocolate shavings, and pumpkin candies.

 

To submit a comment on this article, your email address is required. We respect your privacy and your email will not be visible to others nor will it be added to any email lists.