Pumpkin Chocolate Crunch Pie
If you're looking for a new twist on a traditional holiday dessert, try this no-bake pumpkin cream pie with chopped almonds and chocolate chips.
3/4 cup milk
1 (3.5-ounce) package instant vanilla pudding mix
1/2 cup canned or fresh pumpkin purée
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.