Pumpkin Chip Cream Pie Jan Peterson
¾ cup cold 2% milk 1 pkg. instant vanilla pudding mix
2/3 cup miniature semi-sweet chocolate chips
½ cup canned pumpkin (or home-made pureed)
¾ tsp pumpkin pie spice
1 – 8 oz. carton cool whip, divided 1 – 9” graham cracker crust
Slivered almonds and chocolate curls, optional
Whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in chocolate chips, pumpkin and pie spice. Fold in 2 cups whipped topping. Spoon onto crust. Refrigerate for 4 hours or until set. Spread with remaining whipped topping and garnish with almonds and chocolate curls if desired. I made this with pureed pumpkin that Tim and Cat made.