Pumpkin Crunch Cream Pie
217
Ingredients
¾ | cup |
milk
cold |
|
4 | ounces |
instant pudding mix
vanilla |
|
½ | cup |
canne pumpkin purée
|
|
¾ | teaspoon |
pumpkin pie spice
|
* |
⅔ | cup |
almonds
slivered |
* |
⅔ | cup |
chocolate chips (semi-sweet)
|
* |
8 | ounces |
whipped topping, prepared
thawed |
|
1 | each |
graham cracker pie crust
|
* |
Directions
Pour milk into mixing bowl.
Add pie filling mix. Beat with wire whisk until well blended. 1 minute. Let stand 5 minutes. Blend in pumpkin, spice, almonds, chips and 2 cups of the whipped topping.
Spoon into pie crust.
Chill 4 hours.
Just before serving, garnish with remaining whipped topping.
And chocolate curls, if desired.
Nutrition Facts
Serving Size 98g (3.5 oz)