Pumpkin Crunch Cream Pie
Yield
servingsPrep
30 minCook
?Ready
30 minLow 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.
