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Pumpkin Crunch Cream Pie Recipe

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This recipe for Pumpkin Crunch Cream Pie is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c. cold milk
1 (4-serving size) pkg. instant vanilla pudding and pie filling mix
1 (8-oz.) cnt. frozen whipped topping, thawed, divided
1/2 c. slivered almonds
1/2 c. semisweet chocolate chips
1/2 c. canned 100% pure pumpkin (not pie filling)
3/4 tsp. pumpkin pie spice
1 (9-inch) prepared graham cracker pie crust (see Note)
Chocolate shavings for garnish
Pumpkin candies for garnish
Directions:
Directions:
In a large bowl, combine milk and pudding mix. Beat with a wire whisk until thickened, about 1 minute. Refrigerate 5 minutes. 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. Garnish pie with dollops of remaining whipped topping, the chocolate shavings, and pumpkin candies.

 

 

 

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