Pumpkin Crunch Cream Pie

Name: Pumpkin Crunch Cream Pie
Cuisine: Fusion
Ingredients: milk; instant pudding mix; pumpkin purée (canned); pumpkin pie spice; almonds; chocolate chips (semi-sweet); whipped topping, prepared; graham cracker pie crust

Yield

servings

Prep

30 min

Cook

Ready

30 min

Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
¾	cup	milk cold
4	ounces	instant pudding mix vanilla
½	cup	canned 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	*

Ingredients

Amount	Measure	Ingredient	Features
177	ml	milk cold
115.6	ml/g	instant pudding mix vanilla
118	ml	canned pumpkin purée
3.8	ml	pumpkin pie spice
158	ml	almonds slivered	*
158	ml	chocolate chips (semi-sweet)	*
231.2	ml/g	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.