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Pumpkin Crunch Cream Pie













Low Cholesterol, Trans-fat Free, Low Sodium


¾ cup milk
4 ounces instant pudding mix
½ cup canne pumpkin purée
¾ teaspoon pumpkin pie spice
cup almonds
cup chocolate chips (semi-sweet)
8 ounces whipped topping, prepared
1 each graham cracker pie crust


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.


* not incl. in nutrient facts

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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?


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