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A no-bake pumpkin cream
pie with chopped almonds and chocolate chips.
Pumpkin
Chocolate Crunch Pie
- 3/4 cup milk
1 (3 1/2-ounce) package instant vanilla pudding mix
1/2 cup canned or fresh pumpkin puree
3/4 teaspoon pumpkin pie spice
2/3 cup chopped almonds
2/3 cup semisweet chocolate chips
1 (8-ounce) container frozen non-dairy whipped topping, thawed
1 (9-inch) graham cracker pie crust
- In mixing bowl, combine
cold milk and pudding mix. Blend for 1 minute. Let stand for
5 minutes then completely blend in canned pumpkin and pumpkin
pie spice. Add chopped almonds, semisweet chocolate chips, and
half the whipped topping. Reserve the remaining topping. Pour
into a graham cracker pie crust.
- Chill for 4 hours, before
serving top with the remaining whipped topping.
Makes 8 servings.
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