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.

 

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