Pumpkin Crunch Cream Pie
217
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)Amount per Serving
Calories 8436% of calories from fat
% Daily Value *
Total Fat 3g
5%
Saturated Fat 3g
13%
Trans Fat
0g
Cholesterol 4mg
1%
Sodium 77mg
3%
Total Carbohydrate
4g
4%
Dietary Fiber 1g
4%
Sugars g
Protein
5g
Vitamin A 97%
•
Vitamin C 2%
Calcium 8%
•
Iron 3%
* based on a 2,000 calorie diet
How is this calculated?
