Jefferson County Recipe of the Day: Pumpkin-Chip Cream Pie

This tasty dessert is great for any occasion!

Pumpkin-Chip Cream Pie


3/4 cup cold 2% milk
1 – 3.4 oz. package instant vanilla pudding mix
2/3 cup miniature semisweet chocolate chips
1/2 cup canned pumpkin
3/4 teaspoon pumpkin pie spice
1 – 8 oz. carton frozen whipped topping, thawed, divided
1 – 9 inch graham cracker crust
Slivered almonds and chocolate curls


~In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in the chocolate chips, pumpkin and pie spice. Fold in 2 cups whipped topping.

~Spoon into crust. Refrigerate for 4 hours or until set.

~Spread with remaining whipped topping; garnish with almonds and chocolate curls.

~Makes eight servings.

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